Cullen skink is a wonderfully flavoursome thick soup made up of potatoes, onions and smoked haddock. The traditional Cullen skink recipe originates from Scotland and is named after a coastal town in the region of Moray hence the rich, warming nature of the dish.
- Cook the smooth potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.
- Meanwhile melt the butter in a large pan and gently fry the onion until soft.
- Add the water and fish to the pan and simmer gently for 8-10 minutes.
- Using a slotted spoon remove the fish (reserving the cooking liquor) and break into large chunks, discarding any bones and keep warm.
- Mash the potatoes and gently whisk into the reserved cooking liquor. Gradually add the milk.
- Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.
- Stir in the fish and the cream, season to taste, garnish with the herbs and serve immediately.
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