angusmacinnes
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Cullen Skink
Cullen Skink
This is another famous soup from Scotland. It's classic combination of Finnan haddock or (Finnan Haddie) and potatoes gives a great filling soup. 'Skink' refers to stock or broth but because the fish is so flavoursome, water and milk can be used rather than fish stock. It is not traditional to liquidise the soup but you can if you prefer a smoother texture.
Serves 4
Finnan haddock - 1, approximately 350g (12 oz), skinned
Water - 900ml (1½ pints), boiling
Onion - 1, medium, chopped
Milk - 600ml (1 pint)
Potatoes - 700g (1½ lb), chopped and boiled
Butter - 15g (½ oz)
Parsley - chopped, to garnish
METHOD
Place the haddock and water in a pan, bring to the boil again. Add the onion, cover and simmer for 10-15 minutes until the haddock is cooked through. Drain off the liquid, strain it and reserve as stock.
De-bone the haddock, reserve the bones and flake the flesh. Return the bones and strained stock to the pan. Add the milk, cover and simmer gently for 1 hour. Strain to remove the bones.
Mash the boiled potatoes. Add to the pan along with the flaked haddock. Stir well. The soup should have a creamy consistency. Serve garnished with parsley.
Thanks to KateofEastwick for this one. 
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1/26/2007, 16:05
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indicaspice
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Registered: 12-2005
Location: my corner of the universe.
Posts: 513
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Re: Cullen Skink
I've never gotten into fish soup.
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2/9/2007, 9:23
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I just had to read what this was...doesnt sound as bad as its name though 