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Recipes - Cullen Skink

Cullen Skink

• Serves four

This lovely fish soup has got loads of protein, iodine (often in short supply in the average diet) and masses of bone-building calcium

50g/2oz unsalted butter
1 onion, finely sliced
2 bay leaves
2 pinches of nutmeg
425ml/ ¾ pint of whole milk
250ml/9fl oz of water
275g/10oz potatoes, peeled
400g/14oz undyed smoked haddock
150ml/ ¼ pint double cream
About 10 slim chives to garnish

Melt the butter in a large saucepan. Add the onion and sweat until soft – about six minutes. Add the bay leaves, nutmeg, milk and the water, plus the potatoes. Bring to the boil and simmer for about 12 minutes until the potatoes are almost cooked. Add the fish and continue simmering for another 10 minutes. Lift out the fish with a large slotted spoon and remove the skin and any residual bones. Leave to cool a little and fork into large flakes. Remove the bay leaves. Mash the potatoes in the stock. Stir in the cream and bring back to the boil. Add the fish and warm through. To serve, snip the chives and scatter on top.


Creation date : 25/03/2007 @ 20:35
Last update : 08/02/2008 @ 23:32
Category : Recipes
Page read 7110 times


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