Scottish Cullen Skink with Smoked Haddock and Shrimp

Saucepan, wooden spoon

10

35

Scottish

Scottish, Cullen Skink, Smoked Haddock, Shrimp

lunch, dinner

1

2 tablespoons of butter

1 onion, finely chopped

2 cloves of garlic, minced

2 tablespoons of plain flour

500ml of fish stock or vegetable stock

200g smoked haddock fillet, skinned and cut into cubes

200g cooked peeled prawns or shrimp

400ml double cream

2 tablespoons chopped fresh parsley

Heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes until softened.

Add the flour to the pan and stir for 1 minute until combined. Gradually add the stock to the pan while stirring continuously until all the stock is added and there are no lumps in the mixture. Bring to a simmer and cook for 10 minutes until thickened slightly.

Add the smoked haddock cubes to the pan and cook for 5 minutes until cooked through. Add the prawns or shrimp to the pan and cook for a further 3 minutes until heated through.

Reduce heat to low then add cream to pan stirring continuously until combined then season with salt & pepper as desired before adding parsley stirring again until combined then remove from heat immediately so it doesn’t boil over or burn on bottom of pan .

Serve hot with crusty bread or boiled potatoes as desired .

Calories – 519 kcal, Fat – 24.2g, Carbohydrates – 8.3g, Protein – 56.3g List of

Enjoy this traditional Scottish dish made with smoked haddock cubes, cooked peeled prawns or shrimp in a creamy sauce flavoured with onion, garlic and parsley served hot with crusty bread or boiled potatoes as desired . List of

3

Scotland has a thriving seafood industry, with scallops, langoustines, and mussels being particularly popular.