Cullen Skink

submitted by mcc5959

The name of this rich, tasty soup comes from the fishing village of
Cullen, in Morayshire, Scotland.
"Skink" is a soup made originally from a shin of beef. But in this case,
the main ingredient is smoked
haddock. A large smoked haddock (weighing around 2 lb)

1 medium onion, finely chopped.
1 1/2 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)

Cover the smoked haddock with water, in a shallow pan, skin side down.
Bring to the boil and simmer for 4 to 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
(don't be afraid to make it rich and thick!). 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,
accompanied by triangles of toast.




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