Finnan Haddie

Preparation info
    • Difficulty

      Easy

Appears in

By Gary Rhodes

Published 1999

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Method

For a classic Cullen Skink soup, Finnan haddie should be used, bones and all, to get the maximum flavour from the fish. Once cooked in the soup, all the skin and bones are removed, and the flesh flaked and returned to the liquid. The Cullen Skink