Cullen Soup
Courtesy of UK Seafish Authority
Serve With:
A traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland.
Servings: 2
A traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland.
Prep Time: 5 Min.
Cook Time: 25 Min.
What you need:
* 12 oz. smoked haddock or whiting fillets, skinned and cubed
* 4 Tbsp. butter
* 1 onion, finely chopped
* 8 oz. potatoes, peeled and diced
* 1 stalk celery, finely chopped
* 1 1/4 c. fish broth
* 2 c. milk
* 4 Tbsp. parsley, chopped
* 3 Tbsp. heavy cream
* pepper, to taste
* 4 Tbsp. butter
* 1 onion, finely chopped
* 8 oz. potatoes, peeled and diced
* 1 stalk celery, finely chopped
* 1 1/4 c. fish broth
* 2 c. milk
* 4 Tbsp. parsley, chopped
* 3 Tbsp. heavy cream
* pepper, to taste
What to do:
1. Heat butter in a large saucepan. Add onion and celery and cook for 2 min.
2. Add potatoes and cook 1 min. Add stock and bring to a boil. Reduce heat and simmer 10-15 min.
3. Add fish, milk, black pepper, and 3 Tbsp. of parsley. Simmer 5 min. Add cream and sprinkle with the remaining parsley.
4. Serve hot with crusty brown bread.
Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
2. Add potatoes and cook 1 min. Add stock and bring to a boil. Reduce heat and simmer 10-15 min.
3. Add fish, milk, black pepper, and 3 Tbsp. of parsley. Simmer 5 min. Add cream and sprinkle with the remaining parsley.
4. Serve hot with crusty brown bread.
Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."