Starters

Main Meals

Entertaining

Healthy Lifestyle

Children

International

Ingredients

340g (12oz) smoked haddock or whiting fillets, skinned and cubed
55g (2oz) butter
1 onion, finely chopped
1 stick celery, finely chopped
225g (8oz) potatoes, peeled and diced
300ml (10 fl oz) fish or vegetable stock
425ml (15 fl oz) milk
black pepper
4 x 15ml spoon (4 tablespoons) fresh chopped parsley
3 x 15ml spoon (3 tablespoons) double cream

Serves 2-3

NUTRITIONAL VALUES PER PORTION (APPROX) 532 Kilocalories; 35g Protein; 31g Fat; 29g Carbohydrate; 3g Fibre.

Tip: A traditional soup originating from the little fishing village of Cullen on the Moray Firth in Scotland. Skink is a word for soup. It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.

Method

Melt the butter in a large saucepan.  Cook the onion and celery for 2 minutes.

Add the potatoes and cook for 1 minute.  Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.

Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley.  Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and serve with crusty brown bread.