Fish Soup Inspired by Cullen Skink (Personal Version)

Inspired by a trip to Scotland, I heard about the traditional soup Cullen Skink and decided to try making my own version at home. I didn’t follow the original recipe exactly, so out of respect for the dish, I didn’t want to use its name but I stayed close to the spirit of it. This is a cozy, comforting fish soup made with cod, potatoes, onion, milk, and a few simple seasonings. It’s not fancy, but it’s warm, hearty, and perfect for a light lunch. Serve it with warm bread for the full experience. 🥣🍞

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Onion (Optional): Dice the onion and, if desired, soak it in warm salted water for 10 minutes to soften the flavor. Drain before cooking

Step 2

In a pan, melt the butter over medium heat. Add the diced onion, salt, pepper and garlic powder ; and sauté until translucent (about 5–7 minutes). Add the diced potatoes and 300 ml water to the same pan. Simmer until the potatoes are tender, about 15–20 minutes.

Step 3

At the same time and in a separate pot, place the skinless, boneless cod in 250 ml milk. Simmer very gently over low heat for 15 minutes. Do not let the milk boil.

Step 4

Once the potatoes are soft, slowly add the contents of the pan (potatoes, onions, and water) into the pot with the milk and fish. Stir gently to combine.

Step 5

Let the soup cook on low heat for another 15–20 minutes.You can lightly mash some potatoes to help thicken the soup if you like.

Step 6

Serve into bowls and garnish with parsley. Best served warm with a slice of fresh bread.