Cullen Skink - (Finnan Haddock and Potato Soup)

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs potatoes, peeled
  • 1
    onion, finely chopped
  • 40
    fluid ounces water
  • 1
    lb finnan haddock (or other smoked white fish)
  • salt and pepper
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DIRECTIONS

  • Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
  • Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
  • Remove the fish, skin, bone and flake the flesh.
  • Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
  • Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
  • Season the Cullen Skink to taste and serve with hearty bread.
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