Cullen Skink In The Instant Pot Recipes

CULLEN SKINK

Cullen Skink image

A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.

Provided by t.mcleod

Categories World Cuisine European UK and Ireland Scottish

Time 1h30m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds smoked haddock fillets, undyed
2 ½ cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

Steps:

In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

Nutrition Facts : Calories 329 calories, Carbohydrate 28.1 g, Cholesterol 124.7 mg, Fat 3.6 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 1.6 g, Sodium 1206.5 mg, Sugar 6.5 g

CULLEN SKINK

Cullen skink image

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper

Provided by Member recipe by Philip Allan

Categories Lunch, Soup, Starter

Time 40m

Number Of Ingredients 6

Ingredients

1 tbsp unsalted butter
1 medium onion
400g medium potatoes (about 2), peeled and cut into 1cm cubes
250g smoked haddock
250ml whole milk
½ small bunch of parsley or chives, finely chopped

Steps:

Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

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