Cullen skink is a Scottish soup made of undyed smoked haddock, potatoes and onion.
The authentic Cullen skink uses finnan haddie, a cold-smoked haddock but other smoked haddock will do. As we don't have smoked haddock here (or at least I can't find any) I have had to use smoked cod, which unfortunately happens to be dyed.
Ingredients
1 onion, chopped
2 crushed peppercorns
butter
water
350 g smoked cod or haddock
1 bay leaf
500 g mashed potatoes
500 ml milk
salt and pepper
Method
1. Heat some butter in a shallow pan over a medium heat. Fry onions and peppercorns until just cooked. Add the fish, skin side down and cover with water. Bring to the boil then reduce to a simmer. Cook until the skin becomes loose enough to remove, turning fish once during cooking, approx 5 minutes.
2. Take fish out of pan allow to cool until it is cool enough to handle and remove the skin and, break the fish into flakes using your fingers as it is easier to feel and remove any bones. Set aside.
3. Take some of the liquid out and put it in a separate small pan, to this add the skin and bones along with the bay leaf and simmer for 15 minutes to make the stock.
4. Strain the fish stock making sure all bones are removed. Add to a large pan along with the rest of the fish liquid and milk and bring to the boil, reduce to a simmer. Add as much potatoes as you like, depending on how thick you like the soup, stir through. Add the flaked fish. Season to taste with salt and pepper, if you like you can add some butter for an extra creamy flavour.
Serve with triangles of toast or a bread roll.
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