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British
Cullen Skink

Cullen Skink

A Scottish creamy soup with smoked fish, potatoes and milk

Tempo40 min
Porzioni4
Calorie359 kcal
LivelloFacile

Ingredienti

  • pesce bianco affumicato350 g
  • patata500 g
  • cipolla1 pz
  • latte700 ml
  • burro30 g
  • prezzemolo15 g
  • pepe nero1 a piacere

Istruzioni

1

Pour milk over the fish and heat for 5–7 minutes, then remove the fish.

2

Sauté the onion in butter until soft.

3

Dice the potatoes, add them to the onion and pour over the fish-infused milk.

4

Cook until the potatoes are tender, mashing some of them to thicken the soup.

5

Flake the fish into pieces and return to the soup.

6

Serve garnished with parsley and black pepper.

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