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Finnan haddock and potato soup. Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white can be used. However, DO AVOID any that has been chemically smoked and then dyed a lurid yellow colour.
- 1½ lbs potatoes, peeled
- 1 onion, finely chopped
- 40 fluid ounces water
- 1 lb Finnan haddock (or other smoked white fish)
- salt and pepper
- Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
- Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
- Remove the fish, skin, bone and flake the flesh.
- Partially mash the potatoes and onions in the cooking liquor (some prefer a "lumpy" soup, while others like a smoother base).
- Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
- Season the Cullen skink to taste and serve with hearty bread.