Cullen skink-Scottish fish soup
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Hello, my dear. The working week is gaining momentum. We have energized a rich meaty soups Monday and Tuesday, now we have to take a breath. And so today we will have fish soup. It is no less rich than the previous soup, but much easier. "Skink" in the language of the Scottish Celts means "essence," well, now it's just a very thick soup. "Cullen," well, it is a small seaside town in which he was once invented. So, "Cullen skink" is "a thick soup from Cullen." The components of this soup is very simple - flavorful cut Presolana and smoked haddock, potatoes, onion and cream - it is because they fishermen pretty Scottish village Cullen cooked first "Cullen skink". Fish cooked in milk, then add potatoes and other ingredients. And potatoes can add a lot, because the locals this soup can sometimes replace a whole meal. Traditionally, as I said, "Cullen skink" was made from smoked haddock, but now use fresh. I cooked a soup made from fresh haddock (my husband banned all smoked!) and milk, but believe me, this option is no worse. And I have a surprise bonus to the "Star of the week".
Ingredients for Cullen skink-Scottish fish soup
- Fish - 600 g
- Onion - 100 g
- Carrots - 1 piece
- Celery root
- Potatoes - 6-8 PCs
- Milk - 2 stack.
- Butter - 1 tsp.
- Black pepper
Step by step instruction of cooking Cullen skink-Scottish fish soup
Here are our products, as you can see, they are few.
Fish to clean, gut, rinse well with cold water. Cut in half and spread in a wide, low pan. Pour cold water just to cover the fish, bring to boil, remove the foam, add the onion cut into rings, and cook on low heat for 5 minutes.
Turn off the heat, remove fish with a slotted spoon. Remove the fish skin, remove the bones.
Waste to return back to the pot, add sliced carrots and celery and cook over low heat for 1 hour.
Fish disassemble hands to pieces and cover with foil so not zavetrilos.
Peel the potatoes, cut into chunks, cover in boiling water, bring to the boil, add salt and cook until tender.
To merge broth, potatoes, dried and then thoroughly crushed in puree. Cover and leave in a warm place.
The finished strain the broth into a clean saucepan,
Pour in the milk, bring to the boil, add the fish and cook for 5 minutes.
Add to soup, mashed potatoes, bringing to the desired consistency, salt if required and pepper.
Add the butter in small portions.
This has turned into soup: very tasty and at the same time rich)))