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This is from 1000 Great Recipes. Posting for ZWT3. “This soup’s traditional name is ‘cullen skink’. A ‘cullen’ is a town’s port district and ‘skink’ means stock or broth.”
- Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil.
- Skim the scum from the surface, the cover the pan with a lid.
- Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily.
- Lift the poached fish from the pan with a slotted spoon and remove the skin and bones.
- Flake the fish and reserve.
- Return the skin and bones to the pan and simmer, uncovered for 30 minutes.
- Strain the fish stock and return it to the pan.
- Add the potatoes and simmer for about 25 minutes, or until tender.
- Remove the potatoes from the pan with a slotted spoon. Add the milk to the pan and bring to a boil.
- Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy.
- Add the flaked fish to the pan and adjust the seasonings.
- Serve sprinkled with chives.