Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour.
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- 1Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
- 2Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
- 3Remove the fish, skin, bone and flake the flesh.
- 4Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
- 5Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
- 6Season the Cullen Skink to taste and serve with hearty bread.
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Nutritional Facts for Cullen Skink - (Finnan Haddock and Potato Soup)
Serving Size: 1 (303 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 179.7
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 55.9 mg
- Sodium 76.9 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 2.7 g
- Sugars 1.6 g
- Protein 20.7 g