Cullen Skink

Description
Finnan haddock and potato soup. Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white can be used. However, DO AVOID any that has been chemically smoked and then dyed a lurid yellow colour.



Ingredients

 * 1½ lbs potatoes, peeled
 * 1 onion, finely chopped
 * 40 fluid ounces water
 * 1 lb Finnan haddock (or other smoked white fish)
 * milk
 * salt and pepper

Directions

 * 1) Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
 * 2) Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
 * 3) Remove the fish, skin, bone and flake the flesh.
 * 4) Partially mash the potatoes and onions in the cooking liquor (some prefer a "lumpy" soup, while others like a smoother base).
 * 5) Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
 * 6) Season the Cullen skink to taste and serve with hearty bread.