Place the haddock fillets into a large pan and pour over the milk.
Set the pan onto the stove over a medium heat, and cook the haddock. Don't boil the fish, instead poach it gently in the milk for around 5 minutes until the fish is cooked through.
Remove the fillets from the milk and set aside on a plate and keep the milk aside for later too.
Once the fish is cool enough to handle, use your hands and gently break the fish up into large flakes. You can also check to ensure there are no bones left on the fish. Set aside.
Melt the butter in a large saucepan over a medium heat. Add the onion and saute the onion for 5 minutes until it becomes translucent, taking care not to colour the onion.
Add the potatoes and water to the saucepan, turn the heat down low and simmer gently for 10-15 minutes until the potatoes are cooked.
Once the potatoes have cooked add the fish and milk to the pan and stir through.
Season the soup to taste with salt and pepper and serve with some freshly chopped parsley.
Notes
Don't be tempted to season the soup before tasting it first. The smoke on haddock can vary greatly, so it is best that salt is added to the soup just before serving, that way you won't over salt the soup.Using your hands is recommended when flaking the fish, that way you can check for any bones that you might have missed earlier.
Nutrition Facts
Traditional Cullen Skink
Amount Per Serving
Calories 308Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 91mg30%
Sodium 766mg33%
Potassium 1030mg29%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 6g7%
Protein 27g54%
Vitamin A 382IU8%
Vitamin C 27mg33%
Calcium 153mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Canape, Starter, Side, Lunch, Soup
Cuisine : Scottish
Keyword : comfort food, Simple Soup, Smoked Haddock Soup, What is Cullen Skink