Cullen Skink

Description
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

 * 1 1/2 	lbs potatoes, peeled
 * 1 	Onion, finely chopped
 * 40 	fluid ounces water
 * 1 	lb finnan Haddock	(or other smoked white )
 * milk
 * salt and pepper

Directions
Put the potatoes and Onion in a large pot with the water and cook until the potatoes are almost soft.

Place the Finnan Haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the is just cooked.

Remove the, skin, bone and flake the flesh.

Partially mash the potatoes and onions in the cooking Liquor (some prefer a"lumpy" soup, while others like a smoother base).

Return the flaked to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.

Season the Cullen Skink to taste and serve with hearty bread.