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Cullen Skink with King Prawns

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A traditional Scottish soup made with smoked haddock and King Prawns. A Delicious winter warmer.













Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


4 whole haddock
Smoked,Skinned and Boneless Fillets
2 medium onions
Finely Chopped
2 large potatoes
Roughly Cubed
2 pints milk
20 whole shrimp
(King Prawns Preferable)
2 x bay leaves
3 tablespoons double cream
20 x chives
chopped finely
1 pinch black pepper


• (Make Sure the Haddock fillets are Skinned and Boned before beginning)

• Roughly cube the Potato and finely chop the Onion, set to one side.

• Put the Milk in a large saucepan with the Bay Leaves; poach the Haddock for a few minutes.

• Remove the Haddock and flake, put to one side. Tear the King Prawns (peeled) in half roughly, put to one side.

• Add the Potato and Onion to the pan, cook slowly until the vegetables are soft.

• (REMOVE BAY LEAVES) Blend the Milk and vegetables until they are a smooth, creamy consistency, replace to pan.

• Add the flaked Haddock, King Prawns and 2tbsps double cream, stir through. Add pepper to taste.

• Serve hot with a swirl of cream and chopped chives as garnish. Best served with crusty, buttered brown bread.


* not incl. in nutrient facts

Add review




El Salvador
 about 11 years ago

Hmm delicious! I salute you ianp, a real winter warmer indeed!

Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 18720% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 14mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 25%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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