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Cullen Skink (Haddock and Potato Soup)
personRecipeLibrary
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518384
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 large (2 lb) smoked haddock, preferably Finny haddock
- 1 medium onion, finely chopped
- 1½ pints milk
- 2 tablespoons butter
- 8 oz mashed potato
- Salt
- Pepper
- 1 bay leaf
- Parsley, chopped
- Water
- Toast (optional)
Directions
- Cover the haddock with water in a shallow pan with skin side down.
- Bring to the boil and simmer for 5 minutes, turning once.
- Take the fish from the pan and remove the skin and bones.
- Flake the fish and return to the stock.
- Add chopped onion, bay leaf, salt and pepper.
- Simmer for a further 10 minutes.
- Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm.
- Add the milk to the fish stock and bring to the boil.
- Add mashed potato to make a rich and thick soup.
- Add the fish and check the seasoning—add more if needed.
- When serving, add the butter in small pieces so it runs through the soup.
- Serve with chopped parsley on top, and toast by the side.
Notes
If smoked haddock is unavailable, smoked kippers have been known to serve in its place.