Cookbook:Cullen Skink (Haddock and Potato Soup)

Cullen skink is a soup from Cullen in Morayshire using smoked haddock for a rich flavour.

Ingredients

 * 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)

Procedure

 * 1) Cover the haddock with water in a shallow pan with skin side down.
 * 2) Bring to the boil and simmer for 5 minutes, turning once.
 * 3) Take the fish from the pan and remove the skin and bones.
 * 4) Flake the fish and return to the stock.
 * 5) Add chopped onion, bay leaf, salt and pepper.
 * 6) Simmer for a further 10 minutes.
 * 7) Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm.
 * 8) Add the milk to the fish stock and bring to the boil.
 * 9) Add mashed potato to make a rich and thick soup.
 * 10) Add the fish and check the seasoning—add more if needed.
 * 11) When serving, add the butter in small pieces so it runs through the soup.
 * 12) Serve with chopped parsley on top, and toast by the side.

Notes, tips, and variations

 * If smoked haddock is unavailable, smoked kippers have been known to serve in its place.