Main CourseSoupDinner

Cullen Skink

Name: Cullen Skink
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portioner
Cuisine: british, scottish
Ingredients: 400 g smoked haddock skin on, bone in; 700 ml milk full-fat; 300 ml water; 1 stk. bay leaf; 1 stk. yellow onion finely chopped; 1 stk. leek sliced, white and light green parts only; 300 g potato peeled and diced; 30 g butter; 2 spsk. fresh parsley chopped; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground

Cullen Skink is a traditional Scottish smoked haddock soup, creamy and comforting. It features flaky fish, tender potatoes, and aromatic leeks in a rich, milky broth. This hearty soup is perfect for a cozy meal.

En original opskrift af Forkin

Tid i alt: 50 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 334 kcal

Glutenfri

Allergenoplysninger: kan indeholde fisk og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

400 gsmoked haddock, skin on, bone in
700 mlmilk, full-fat
300 mlwater
1 stk.bay leaf
1 stk.yellow onion, finely chopped
1 stk.leek, sliced, white and light green parts only
300 gpotato, peeled and diced
30 gbutter
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped

Udstyr

fine-mesh sieve · large pot · knife

Fremgangsmåde

Trin for trin

1
Place the smoked haddock in a large pot with the milk, water, and bay leaf.
2
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
Ca. 10 min.
Kokkens note: Do not boil the milk, as it may curdle.
3
Carefully remove the haddock from the liquid and set aside to cool slightly.
Ca. 2 min.
4
Strain the cooking liquid through a fine-mesh sieve into a clean bowl, reserving the liquid and discarding the bay leaf.
Ca. 2 min.
5
Once cool enough to handle, flake the haddock, removing any skin and bones.
Ca. 5 min.
6
In the same large pot, melt the butter over medium heat.
Ca. 1 min.
7
Add the yellow onion and leek to the pot and cook until softened, about 5-7 minutes.
Ca. 7 min.
8
Stir in the diced potato and cook for another 2 minutes.
Ca. 2 min.
9
Pour the reserved cooking liquid back into the pot with the vegetables.
10
Bring the soup to a simmer and cook for 10-15 minutes, or until the potatoes are tender.
Ca. 15 min.
11
Gently fold in the flaked haddock.
12
Season the soup with salt and black pepper to taste.
Kokkens note: Smoked haddock can be salty, so taste before adding too much salt.
13
Serve hot, garnished with fresh parsley.

Pr. portion

Næringsindhold

72%Score

Kalorier: 333,7kcal
Protein: 31,7g
Kulhydrat: 32,9g
Fedt: 9g
Kostfibre: 3,5g
Sukker: 13,2g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover Cullen Skink in an airtight container in the refrigerator.

Genopvarmning

Gently reheat on the stovetop over low heat until warmed through, stirring occasionally. Do not boil.