Scottish Cullen Skink
2 lb smoked haddock, filleted
1 onion, medium, sliced
1 1/2 pints milk
2 tablespoons butter
1 pound cooked, mashed potato
salt and pepper to taste
Put haddock in shallow pan, skin side down. Cover barely with cold
water, bring to boil, simmer 4 minutes. Turn fish, remove skin,
add sliced onion, simmer gently 10 minutes or so. Remove fish,
remove bones, return to stock, simmer 20 minutes, strain. Put stock
and milk in saucepan, add fish, bring to boiling point. Add enough
mashed potato to reach your preferred, creamy consistency. Add
butter in small pieces so it runs in rivulets through soup-stew.
Season to taste, serve with toast triangles. A little cream may be
added if desired.
NOTES : This is a traditional stew-soup from the Moray Firth.