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home > recipes > soups > cullen skink
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire, Scotland. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock. A large smoked haddock (weighing around 2 lb) 1 medium onion, finely chopped. 1½ pints (900ml) milk 2 tablespoons butter 8 oz mashed potato Salt and pepper 1 bay leaf Chopped parsley Water Triangles of toast (as an accompaniment) Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup. Serve with chopped parsley on top, accompanied by triangles of toast.

Cullen Skink


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keyword: cullen
keyword: skink
ethnicity: english
recipes for soups
recipes by mcc5959
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(posted October 28, 2004)

The name of this
rich, tasty soup comes from the fishing village of Cullen, in Morayshire, Scotland. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.

A large smoked
haddock (weighing around 2 lb)
1 medium
onion, finely chopped.
1½ pints (900ml)
milk
2 tablespoons
butter
8 oz mashed
potato
Salt and pepper
1
bay leaf
Chopped
parsley
Water
Triangles of toast (as an accompaniment)

Cover the smoked
haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.

Serve with chopped
parsley on top, accompanied by triangles of toast.


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