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Cullen skink
Preparation info
- To serve
four
- Difficulty
Easy
Appears in
Published 1978
This is a rich and very subtly flavoured Scottish smoked haddock soup with simple ingredients. Try to make it with undyed smoked haddock which should be a pale straw colour.
Ingredients
1 675 g 1½ lb 575 ml
Method
Place the smoked haddock in a roasting tin with 575 ml (1 pint) of water and the milk. Chop the onion and scatter it round the fish. Bring slowly to the boil and simmer gently for 15 minutes or until the haddock is just tender, and a light cream appears on its surface, between the flakes. Remove the fish from the pan, and flake the flesh from the skin and bones.
Put the haddock trimming