Cullen Skink Finnan Haddock And Potato Soup Recipes

CULLEN SKINK

Steps:

• Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
• Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
• Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Steps:

• 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.

CULLEN SKINK - (FINNAN HADDOCK AND POTATO SOUP)

Steps:

• 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.