Cullen Skink Recipe

The name of this soup originates from Cullen, a small town in North East of Scotland and also the home of this soup, one of Scotland's most famous dishes.

Ingredients

11/4 pints milk

Small handful flat leaf parsley (leaves and stalks separated)

1bay leaf

1pound smoked haddock fillet (not dyed)

2ounces butter

1medium onion (finely chopped)

8ounces mashed potato (leftover or cooked fresh)

Salt (to taste)

Black pepper (to taste)

Cullen Skink-

1) Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.

2) Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.

3) Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve