Geillis's Cullen Skink | Outlander Kitchen | EASY

I can honestly say I had no idea what cullen skink was before I saw the recipe in this book. It seemed so interesting, though, that I'd been wanting to make it since I saw it. Sadly, I had a really hard time finding any kind of smoked white fish (much less finnan haddie) here. But, eventually I saw some, snatched it up, and here we go!
There's no picture of this one in the book, so I didn't have much idea of what to expect. I should have, reading the ingredients, but was still surprised that it ended up very much like a New England style chowder, just with smoked fish instead of clams. But that's good, since I do really like that style of clam chowder.
The family all enjoyed it, but I would prefer it a bit thicker. (I do like a thick clam chowder, so that's not surprising.) The recipe on her website (outlanderkitche...) is different only in the amounts of some ingredients, and looks like it would have a thicker end product, but I haven't tried those proportions myself.
It's definitely more of an appetizer or light lunch with a salad kind of soup. It just didn't feel quite hearty enough for a substantial meal.
Nutrition (1/6 of recipe):
Calories: 273
Fat: 9g
Protein: 24g
Carbohydrates: 23g (2g fiber 8g sugar)
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