Cullen Skink – Traditional Scottish Fish Soup, Fishbox

Cullen Skink – Traditional Scottish Fish Soup, Fishbox

Ingredients

Good chunk of Lurpak butter
1 - 2 x large onion chopped into approx 1.5cm squares.
2kg of Scottish maris piper potatoes - chopped into cubes.
1 - 1.5 x tins of evaporated milk
2 - 3 pints of semi skimmed milk
4 x Fillets of smoked haddock 
6 x Fillets of any white fish
Cracked black pepper
Crusty bread to serve!

Method

Warm the pan
Melt the butter and add the onions and cubed potatoes. Stir round in the pan for approx 15 - 20 mins until all have started to soften and get a bit sticky.
Add the two types of milk and plenty of black pepper.
Bring to a simmer and cook until the potatoes are really soft. 
Add the fish and stir through until just cooked, approx 5 mins.
Serve and enjoy with crusty bread!