Cullen Skink is a thick Scottish soup made of smoked Finnan haddock, potatoes and onions.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.
2 lb un-dyed smoked haddock
1 medium onion, chopped.
1½ pints milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4-5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer . Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.
Serve with chopped parsley on top.
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