Scottish Cullen Skink with Smoked Haddock and Squid

Saucepan; Wooden spoon; Knife; Chopping board

10

35

Scottish

Scottish, Cullen Skink, Smoked Haddock, Squid

lunch, dinner

1

200g smoked haddock fillet

200g squid rings

1 onion, finely chopped

2 cloves of garlic, minced

1 tablespoon of butter or olive oil

500ml fish stock or vegetable stock

150ml double cream or single cream

2 tablespoons of chopped parsley

Salt and pepper to taste

Heat the butter or oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened.

Add the smoked haddock fillet and squid rings to the pan and cook for a few minutes until lightly browned.

Pour in the fish stock or vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

Add the cream to the pan and stir until combined. Simmer for another 5 minutes until thickened slightly.

Remove from heat and stir in the parsley, salt, and pepper to taste. Serve hot with crusty bread or boiled potatoes if desired.

Calories – 300 kcal, Fat – 12 g, Carbohydrates – 8 g, Protein – 32 g

Enjoy a delicious traditional Scottish dish with this easy-to-follow recipe for Cullen Skink with Smoked Haddock and Squid! This creamy seafood soup is packed full of flavour from smoked haddock fillet, squid rings, onion, garlic, parsley, salt & pepper all simmered together in fish stock or vegetable stock before being finished off with cream for an extra indulgent touch! Ready in just 25 minutes! List of

3

Dundee cake is a traditional Scottish fruit cake made with almonds and marmalade.