British
Cullen Skink
Scottish creamy soup with smoked fish, potatoes, and milk.
Time40 min
Servings4
Calories359 kcal
LevelEasy
Ingredients
- smoked white fish350 g
- potato500 g
- onion1 pcs
- milk700 ml
- butter30 g
- parsley15 g
- black pepper1 to taste
Instructions
1
Cover the fish with milk and heat for 5–7 minutes, then remove it.
2
Fry onion in butter until soft.
3
Dice potatoes, add them to the onion, and pour in the fish-infused milk.
4
Cook until potatoes are tender and mash some to thicken.
5
Flake the fish and return it to the soup.
6
Serve with parsley and black pepper.