Scottish Cullen Skink   HT  SP  British  90mins

Serves  4      Hot   Fish  Soups  Gluten Wheat Free  Eggless  Scotland  Europe

Ingredients:

   350g/12oz  Finnan Haddock, skinned

   900ml/30fl.oz.Boiling Water

   1 Onion, chopped

   600ml/20fl.oz. Milk

   675g/1-1/2lb Potatoes

   A knob of Butter

   Salt and White Pepper

   Freshly chopped Parsley to garnish

Instructions

1. Place the haddock in a medium sauces, cover with the boiling water and bring back to the boil.

2. Add the onions,  then reduce the heat, cover and simmer for 10-15 minutes until the haddock is tender.

3. Drain the fish, reserving the liquor and remove the bones (reserving), flake the fish into large pieces. Set aside.

4. Strain the cooking liquor into a clean pan, add the reserved bones and the milk. Bring to the boil then reduce the heat, cover and simmer for 1 hour.

5. Meanwhile, peel the potatoes and cut into chunks. Add to a saucepan of cold salted water, bring to the boil then cook for 15-20 minutes until just tender.

6. Drain the potatoes well, return to the pan with the butter and mash well.

7. Strain the milk liquor to remove all the bones and return to the pan together with the fish and potatoes. Heat gently, stirring to mix well. 

8. To serve - transfer to soup bowls and sprinkle with the parsley. Serve hot.

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