Cullen Skink

Cullen is a wee town in the north east of Scotland and skink means soup or stew. Cullen Skink is traditionally made with Finnan haddock or haddie, potatoes and onions.

400g Scottish smoked haddock
200g roughly chopped onion
100g butter
800g potatoes
500ml milk
1.5l stock
200ml cream
Chopped parsley

1. Peel, boil and mash the potatoes.
2. Simmer fish, onion and and seasoning in stock for 20 minutes and when cool enough to handle, remove skin and bones and flake the fish.
3. Strain the fish stock into the mashed potatoes and add the cream and mik. Bring to the boiland add the fish.
4. Adjust the seasoning and add the parsley.