Traditional Cullen Skink Soup

1. 1

   In a saucepan over medium heat, combine the haddock and milk and simmer for about 15 minutes, or until the fish flakes easily with a fork.

2. 2

   When the fish is done, lift it out with a slotted spoon and set it aside in a bowl.

3. 3

   Add the potatoes and onion to the milk and simmer until tender, about 10 minutes.

4. 4

   Transfer the contents of the pan to a blender, working in batches if necessary, and blend until smooth and creamy.

5. 5

   Pour the blended mixture back into the pan and flake the fish into the soup.

6. 6

   Warm gently until heated through, and do not let it boil.

7. 7

   Serve right away.

8. 8

   Season with pepper and garnish with parsley to individual tastes.

• Calories 150.44 kcal Moderate
• Protein 27.96 g Good Source
• Carbs 7.17 g Moderate
• Total Fat 0.08 g Low Source
• Saturated Fat 0.05 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 84.7 mg High
• Sodium 366.58 mg Moderate
• Fiber 0.52 g Low Source
• Sugar 6.25 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 142.1 mg Moderate
• Iron 0.44 mg Low Source
• Potassium 638.25 mg Moderate
• Vitamin A 71.2 mcg_rae Low Source
• Vitamin C 1.96 mg Low Source
• Vitamin D 1.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Onions 🧅