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Cullen Skink (serves 4)
350 g (12 oz) Finnan haddock, skinned
1 medium onion, chopped
568 ml (1 pint) milk
700 g (1½ lb) potatoes
knob of butter
salt and pepper
chopped parsley, to garnish
1. Put the haddock in a medium saucepan, just cover with 900 ml (1½ pints) boiling water and bring to the boil again. Add the onion, cover and simmer for 10-15 minutes or until tender. Carefully drain off the liquid into a separate container
2. Remove the bones from the haddock and flake the flesh, then set aside. Return the bones and strained stock to the pan with the milk. Cover and simmer for a further hour.
3. Meanwhile, peel and roughly chop the potatoes, then cook in boiling salted water for about 20 minutes or until tender. Drain well, then mash.
4. Strain the liquid from the bones and return it to the pan with the flaked fish. Add the mashed potato and butter and stir well to give a creamy consistency. Season and garnish.
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