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Recipes

   Cullen Skink

recipe image
This is another famous soup from Scotland. Its classic combination of Finnan haddock and potatoes gives a great filling soup. 'Skink' refers to stock or broth but because the fish is so flavoursome, water and milk can be used rather than fish stock. Cullen is the village on the coast of the Moray Firth where the recipe originated and is served in a number of the eating establishments there still.
Ingredients
Serves: 4

350 Gram Finnan haddock, skinned (12 oz)
900 ml Water, boiling (1 1/2 pints)
1 Medium Onion, chopped
600 ml Milk (1 pint)
700 Gram Potatoes, chopped and boiled (1 1/2 lb)
15 Gram Butter (1/2 oz)
Chopped parsley, to garnish
Method
Place the haddock and water in a pan, bring to the boil again. Add the onion, cover and simmer for 10-15 minutes until the haddock is cooked through. Drain off the liquid, strain it and reserve as stock.

De-bone the haddock, reserve the bones and flake the flesh. Return the bones and strained stock to the pan. Add the milk, cover and simmer gently for 1 hour.

Mash the boiled potatoes. Add to the pan along with the flaked haddock. Stir well. The soup should have a creamy consistency. Serve garnished with parsley.



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