Cullen Skink
Cullen skink is a rich, tasty soup. It was named after the fishing village of Cullen in Morayshire. The soup was originally made from a shin of beef. The predominant ingredient nowadays is smoked haddock.The name is thought to derive from the Gaelic word for essence.
Ingredients
1 2lb/900g smoked haddock
80z/226g mashed (champed) potatoes
2 tablespoons butter
1 1/2pints/900ml milk
1 finely chopped medium onion
1 bay leaf
Salt and pepper
Chopped parsley
Water
Toast triangles
Method
Place the smoked haddock skin side down into a shallow pan and cover
with water. Bring to the boil and simmer for 4 - 5 minutes, turning once. Take the haddock from the pan and remove the skin and bones.
Gently break the fish into flakes and return to the stock. Add the bay leaf, chopped onion and salt and pepper. Simmer for around 15 minutes. Strain and then remove the bay leaf. Retain the fish and stock.
Pour the milk into fish stock and bring back to the boil. Add the mashed potato to create a consistency that you prefer. Now add the fish and reheat. Season with the the salt and pepper, and then the butter in small pieces, just before serving. Serve hot with chopped parsley on top, accompanied by triangles of toast.
