Cullen Skink (Haddock and Potato Soup)
Cullen skink is a soup from Cullen in Morayshire using smoked haddock for a rich flavour.
1 large (2 lb) smoked haddock, preferably Finny haddock
1 medium onion, finely chopped
1½ pints milk
2 tablespoons butter
8 oz mashed potato
Salt
Pepper
1 bay leaf
Parsley, chopped
Water
Toast (optional)
Cover the haddock with water in a shallow pan with skin side down.
Bring to the boil and simmer for 5 minutes, turning once.
5 minutes
Take the fish from the pan and remove the skin and bones.
Flake the fish and return to the stock.
Add chopped onion, bay leaf, salt and pepper.
Simmer for a further 10 minutes.
10 minutes
Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm.
Add the milk to the fish stock and bring to the boil.
Add mashed potato to make a rich and thick soup.
Add the fish and check the seasoningâadd more if needed.
When serving, add the butter in small pieces so it runs through the soup.
Serve with chopped parsley on top, and toast by the side.
- â˘If smoked haddock is unavailable, smoked kippers have been known to serve in its place.