Description
A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.
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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Servings: 6