Scottish Cullen skink soup
Mientras tanto, calienta la mantequilla en una cacerola a fuego medio y sofríe la cebolla y el puerro durante 15-20 minutos hasta que estén blandos. Agrega las papas y sofríe durante un minuto, luego vierte el caldo y deja que hierva suavemente.
- 300 g smoked cod
- 25g butter
- 1 onion
- 1 leek
- 300 g potatoes
- 750 ml chicken broth
- 150 ml whipping cream
- 2 tbsp chives
- 2 tbsp parsley
- Place the smoked cod in a large bowl and pour a full kettle of boiling water over it. Cover and let stand for 15 minutes, then remove the fish and pat dry with paper towels. Remove the skin and cut the meat into large pieces, removing any bones.
- Meanwhile, heat the butter in a saucepan over medium heat and fry the onion and leek for 15–20 minutes until soft. Add the potatoes and fry for a minute, then pour in the stock and bring to a gentle boil. Cook until the potatoes are soft (about 15 minutes), then mash about a third of the potatoes in the saucepan with a masher. Stir in the cream and season the dried cod pieces with salt and white pepper. Bring back to the boil for 2–3 minutes to heat through. Then stir in the chives and parsley and serve in warmed bowls. SOMETHING EXTRA Instead of cod, you can use smoked trout. Unlike cod, you don't need to soak it, just remove the skin and bones. Recipe and photos taken from Olive Magazine.
Meanwhile, heat the butter in a saucepan over medium heat and fry the onion and leek for 15-20 minutes until soft. Add the potatoes and fry for a minute, then pour in the stock and bring to a gentle boil. Cook until the potatoes are tender (about 15 minutes), then use a masher to roughly mash a third of the potatoes in the saucepan. Stir in the cream and the dried cod pieces, season with salt and white pepper. Bring back to the boil for 2-3 minutes to heat through the fish. Then stir in the chives and parsley and serve in warmed bowls.
SOMETHING EXTRA Instead of cod, you can use smoked trout. Unlike cod, you don't need to soak it, you just need to remove the skin and bones.
Recipe and photos taken from Olive Magazine.