Cullen Skink - Scottish Smoked Haddock and Potato Soup

Recipe by French Tart
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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