A traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland. Recipe courtesy of UK Seafish Authority.
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
- Heat butter in a large saucepan. Add onion and celery and cook for 2 minutes.
- Add potatoes and cook 1 min. Add stock and bring to a boil. Reduce heat and simmer 10 to 15 minutes.
- Add fish, milk, black pepper, and 3 tablespoons of parsley. Simmer 5 minutes. Add cream and sprinkle with the remaining parsley.
- Serve hot with crusty brown bread.
Makes 2 servings.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.