Scottish Cullen Skink with Smoked Halibut

Enjoy this traditional Scottish dish of Cullen Skink with Smoked Halibut! This easy recipe takes just 10 minutes of preparation time before cooking for 25 minutes in a large saucepan on medium heat. The ingredients include smoked halibut fillet, onion, garlic, butter or olive oil, thyme leaves, fish stock or vegetable stock and double cream or full fat milk – all combined together to create a delicious soup that can be served hot with crusty bread or boiled potatoes if desired!

Cooking Equipment:

Large saucepan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Smoked Halibut, Soup

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

250g smoked halibut fillet, skinned and boned

1 large onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter or olive oil

1 teaspoon dried thyme leaves

500ml fish stock or vegetable stock

200ml double cream or full fat milk

Salt and freshly ground black pepper to taste

Cooking Instructions:

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

Add the thyme leaves and cook for a further minute before adding the fish stock. Bring to a simmer and cook for 10 minutes.

Add the smoked halibut fillet to the pan and simmer for 5 minutes until cooked through.

Remove from heat and stir in the cream or milk until combined. Season with salt and pepper to taste.

Serve hot with crusty bread or boiled potatoes if desired.

Nutrition:

Calories – 300; Fat – 8g; Carbohydrates – 16g; Protein – 32g; Sodium – 400mg

Rating:

Did You Know?

Cock-a-leekie soup is a traditional Scottish soup made with chicken and leeks.