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Add a photoA traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland.
Ingredients
- 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
Directions
- Heat butter in a large saucepan. Add onion and celery and cook for 2 min.
- Add potatoes and cook 1 min. Add stock and bring to a boil.
- Reduce heat and simmer 10-15 min.
- Add fish, milk, black pepper, and 3 Tbsp. of parsley. Simmer 5 min. Add cream and sprinkle with the remaining parsley.
- Serve hot with crusty brown bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 777g | |
| Recipe makes 2 servings | |
| Calories 691 | |
| Calories from Fat 368 | 53% |
| Total Fat 41.64g | 52% |
| Saturated Fat 24.83g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 896mg | 37% |
| Potassium 1549mg | 44% |
| Total Carbs 32.75g | 9% |
| Dietary Fiber 3.2g | 11% |
| Sugars 16.16g | 11% |
| Protein 46.38g | 74% |
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