Cullen Skink
Scottish Finnan Haddock And Potato Soup
680g (1˝lb) potatoes, cooked and mashed
450g (1lb) Finnan Haddock or Other Smoked White Fish
1 Onion, chopped
Fish or Chicken Stock
Milk
Salt and Pepper
Place the haddock into a shallow frying pan with the onion, just cover with stock.
Gently bring to the boil, removed from the heat and allow to continue cooking.
Remove the skin and bones, then flake the flesh.
Mix the potatoes and onions in the cooking liquor to produce a smooth mixture.
Place into a saucepan.
Add milk to create the desired consistency, either a thick or a thin soup, depending on taste.
Add the flaked fish to the saucepan, mix gently to avoid breaking up the flakes.
Heat gently.
Season to taste.
Serve with fresh crusty bread.
Serves 4-6
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