Cullen Skink - (Finnan Haddock and Potato Soup) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour. Ingredients:
1 1/2 lbs potatoes, peeled |
1 onion, finely chopped |
40 fluid ounces water |
1 lb finnan haddock (or other smoked white fish) |
milk |
salt and pepper |
Directions:
1. Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
2. Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
3. Remove the fish, skin, bone and flake the flesh.
4. Partially mash the potatoes and onions in the cooking liquor (some prefer a lumpy soup, while others like a smoother base).
5. Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
6. Season the Cullen Skink to taste and serve with hearty bread.
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