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Cullen Skink Scottish Soup Recipe

Ingredients

How to make it

  • Method
  • Skin the haddock before cooking.
  • Place the smoked haddock with milk and bay leaf, in a large pan.
  • Poach gently for a few minutes.
  • Remove fish from pan.
  • Add onion and potato to pan and cook gently until soft.
  • When the vegetables are soft, remove the bay leaf.
  • Liquidise the milk, onion and potatoes until they are like a smooth cream. (If you don't have a liquidiser, try a food processor. If you don't have that, then use a potato masher although you won't get such a good smooth creamy texture).
  • Return to the pan, and add the flaked haddock.
  • Season with pepper. (You probably won't want extra salt, as the smoked fish usually provides enough salt).
  • Add chopped parsley.
  • Can I remind you that if you live in North America or Canada and are keen to buy some Scottish food to try, you can get it from Caledonian Kitchen Med and they will ship it to you direct from the USA.
  • http://www.caledoniankitchen.com/catalog/index.php?ref=70&affiliate_banner_id=5
  • (rowan jelly is not sold here)

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The Cook

hopscotch CA

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