Scottish Soup with Smoked Fish Recipe
Soup with the strange name “Cullen Skink” is one of the iconic dishes of Scottish cuisine. A combination of fish, potatoes, milk and cream, classic for the Nordic countries. Serve this delicious soup for lunch to your family on a cold autumn day.
Servings
4
Cook Time
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. Onions and carrots are cleaned and cut into cubes.
  2. We take a frying pan with high sides or a saucepan, heat it, pour oil. Fry the vegetables until soft over medium heat, put the diced potatoes, fill with fish broth.
  3. Pour the milk, bring to a boil and cook the vegetables and potatoes in the milk until tender over medium heat.
  4. Add the nutmeg and black pepper. Lightly mash with a potato masher, the potatoes and vegetables.
  5. We take smoked fish, I have mackerel, clean, cut into fillets, cut or tear into pieces.
  6. Put the fish in the soup. Cook over medium heat for 10 minutes. Try for salt. My fish is salty, I didn’t need any more salt. Turning off the fire.
  7. Add the cream.
  8. Warm up the soup without boiling for 5 minutes.
  9. Serve the soup with parsley. Bon Appetit!
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