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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft. | 2. Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked. | 3. Remove the fish, skin, bone and flake the flesh. | 4. Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base). | 5. Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup. | 6. Season the Cullen Skink to taste and serve with hearty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2		peeled	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
water	40	fluid		-	-	-	-
finnan haddock	1	lb		403.4676	0.0	89.7602	2.2667
milk				-	-	-	-
salt pepper				403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.