Cullen Skink

recipe

Cullen Skink

No comments

This hearty fish-and-potato soup hails from the northeast of Scotland. Its name means 'essence of Cullen', named after the coastal region on the Moray Firth from which it originates

Ingredients

1 large haddock (preferably Finnan, but any unsmoked, undied haddock fillet will do; leave skin on)
1 medium onion, chopped
250g potatoes, washed and peeled
600ml milk
salt and freshly ground black pepper
1 tbsp unsalted butter
2 tbsp single cream (optional)
parsley sprigs to garnish

Serves: 4 Cook Time: 60 Total Time: 60min

Directions

More recipes like this

Place the haddock in a pot with litre water. Bring to boil. Add the onion, cover and simmer until the fish is cooked, about 3 minutes.
Remove the haddock. If you've used a fresh fish, remove the skin and bones and add these to the water to make a stock. Flake the fish and reserve.
Simmer the stock for 15 minutes then strain.
Meanwhile, boil the potatoes in salted water, drain and mash to desired consistency (some prefer their soup creamy, others more lumpy).
To the stock, add the flaked fish and the milk. Bring to the boil and add enough mashed potato to thicken the soup to your preferred consistency.
Finally, stir in the butter and, if desired, a little cream. Season to taste. Serve garnished with the parsley.

Source: Craig Glenday