Catherine Brown

Cullen Skink

Finnan Haddock with Potato Broth

Preparation info
  • Yield:

    4-6

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: If finnan haddock on the bone is not available, it’s best to use haddock which has been smoked with its skin on. This is usually known as an Aberdeen fillet. It will have a better flavour than smaller fillets which have been smoked without their skin. Dyed ‘yellow’ fillets are not suitable.

Ingredients

  • 750 g (1 lb 10 oz) floury potatoes (Golden Wonder, Kerr’s Pinks), washed

Method

Cooking

Put the potatoes and onion into a large pot with the water and simmer till the potatoes are almost cooked. Lay the finnan haddock on top and simmer for two or three minutes till the fish is cooked. Remove the fish, cool, skin, bone and flake the flesh. Meanwhile remove the potatoes and peel. Return to the pan and mash with the onions.

Finis