Cullen Soup

A traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland. Recipe courtesy of UK Seafish Authority.

Recipe Ingredients:

12 ounces smoked haddock or whiting fillets, skinned and cubed
4 tablespoons butter
1 onion, finely chopped
8 ounces potatoes, peeled and diced
1 stalk celery, finely chopped
1 1/4 cups fish broth
2 cups milk
4 tablespoons chopped parsley - divided use
3 tablespoons heavy cream
Freshly ground black pepper, to taste

Cooking Directions:

1. Heat butter in a large saucepan. Add onion and celery and cook for 2 minutes.
2. Add potatoes and cook 1 min. Add stock and bring to a boil. Reduce heat and simmer 10 to 15 minutes.
3. Add fish, milk, black pepper, and 3 tablespoons of parsley. Simmer 5 minutes. Add cream and sprinkle with the remaining parsley.
4. Serve hot with crusty brown bread.

Makes 2 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.