Cullen Skink
Fishboxer
Fishbox HQ from
Muir of Ord
Cullen skink is a classic Scottish smoked fish soup with velvety potatoes. Perfectly warming for winter.
Ingredients
- 4 x 140g fillets of smoked haddock
- 6 x fillets of any white fish
- 50g salted butter
- 1 large onion (chopped into 1.5cm squares)
- 2kg of Scottish maris piper potatoes (chopped into cubes)
- 1 tins of evaporated milk
- 3 pints of milk
- Cracked black pepper
- Crusty bread (to serve)
Method
- Begin by melting the butter in a high sided pan over a medium heat.
- Add the onions and cubed potatoes.
- Cook in the pan for approximately 15 minutes, whilst making sure to stir regularly.
- Add the two types of milk.
- Season with black pepper to taste.
- Bring to a simmer and cook until the potatoes are really soft.
- Add the fish and stir through until just cooked, or for approximately 5 mins.
- Serve and enjoy with crusty bread.
