Cullen Skink Or Fishy Potato Soup |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My family just returned from a trip to the Scottish Highlands and we found some of the most wonderful foods there. Cullen Skink is a thick Scottish soup made of smoked Finan Haddie, (smoked haddock)potatoes and onions. Read more . Lacking the traditional ingredient, any other undyed smoked haddock or cod will suffice. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners Ingredients:
a large smoked haddock (weighing around 2 lb) or smoked white fish |
1 medium onion, finely chopped. |
11/2 pints (900ml) milk |
2 tablespoons butter |
8 oz mashed potato |
salt and pepper |
1 bay leaf |
chopped parsley |
water |
triangles of toast (as an accompaniment) |
Directions:
1. Cover the smoked haddock with water, in a shallow pan, skin side down.
2. Bring to the boil and simmer for 4/5 minutes, turning once.
3. Boil potatoes in separate pot.
4. Take the haddock from the pan and remove the skin and bones.
5. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
6. Simmer for another 15 minutes.
7. Mash potatoes and hold aside.
8. Strain, remove the bay leaf but retain the stock and fish.
9. Add the milk to the fish stock and bring back to the boil.
10. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
11. Add the fish and reheat.
12. Check for seasoning. J
13. ust before serving, add the butter in small pieces so that it runs through the soup.
14. Serve with chopped parsley on top, accompanied by triangles of toast.
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