Cullen Skink (Haddock and Potato Soup)
Cullen skink is a Scottish smoked haddock and potato soup from the town of Cullen in Morayshire. The smoked fish does nearly all the work here, flavouring both the poaching liquid and the milk that follows, so the soup tastes deeply savoury from very few ingredients. Mashed potato thickens it without any flour, and butter stirred in at the table gives each bowl a glossy finish. Finnan haddock is the traditional choice.
Instructions
Put the haddock skin side down in a shallow pan and cover it with water. Bring it to the boil, then simmer for 5 minutes, turning the fish once.
Lift the fish out of the pan and peel away the skin and bones. Flake the flesh and return it to the cooking liquid.
Add the chopped onion, bay leaf, salt and pepper, and simmer for a further 10 minutes.
Strain the liquid into a clean pan and set it aside. Throw away the bay leaf and keep the fish warm.
Add the milk to the strained fish stock and bring it to the boil. Stir in the mashed potato until the soup turns rich and thick.
Return the fish to the pan and taste. Add more salt or pepper if it needs it.
When serving, drop the butter in small pieces onto the hot soup so it melts and runs through. Finish with chopped parsley and serve with toast on the side.
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