Cullen Skink (Scottish Fish Soup)

by Editorial Staff

Summary

Prep Time 50 mins
Total Time 50 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 fillet (s) smoked, white fish (traditional haddock fast, cod tastes even better)
  • 1 onion (s), diced
  • Mashed potato powder or fresh mashed potatoes
  • 0.5 liter ½ milk, whole milk, or buttermilk
  • 30 g butter
  • salt and pepper
Cullen Skink (Scottish Fish Soup)
Cullen Skink (Scottish Fish Soup)

Instructions

  1. Cover the fish fillet in a large saucepan with plenty of cold water and bring to the boil. Add the chopped onion and cook for 10-15 minutes. Remove the fish and loosen the meat from the bones. Return the bones and skin to the broth and cook for another 30 minutes.
  2. Carefully sift the broth into a clean saucepan. Add the fish meat, add the milk, salt to taste and cook for a few minutes.
  3. Mashed potatoes (amount to taste - the mashed potatoes act as a binding agent for the soup), add butter and pepper and serve immediately.
  4. Part of the milk can also be replaced with cream to refine it.
  5. A hearty fisherman`s meal from the east coast of Scotland.

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