Monday, 16 November 2009

Cullen Skink

A traditional Scottish fish soup, Cullen Skink is very thick and warming. Try to use undyed smoked haddock it tastes so much better. The addition of mashed potato makes it a meal on it's own but a small bowlful would make a lovely starter.


900g smoked haddock, with bones if you can
1 large onion, finely chopped
1 leek, white only, finely chopped
900ml milk
25g butter
250g mashed potato
1 tbsp chopped Parsley
Salt and freshly ground pepper


Place the fish in a pan with just enough water to cover it. Bring to the boil and add the onion and leek, simmer until the fish is cooked, remove from the pan and flake the fish into a dish. Put the bones into the pot of stock and cook , covered for 1 hour. Strain and return to the pan.

Boil the milk and add to the stock along with the fish cook for several minutes. Gradually add the mashed potato until the soup is thick enough. Season to taste with salt and pepper.

Finish with the butter and chopped Parsley and serve in warmed bowls.

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