Cullen Skink

== Description ==
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. 
thumb|300px|Cullen skink
== Ingredients ==
* 1½ lbs potatoes, peeled
* 1 onion, finely chopped
* 40 fluid ounces water
* 1 lb Finnan haddock (or other smoked white fish)
* milk
* salt and pepper 
== Directions ==
# 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.
Category:Scottish Soups
Category:Scottish Meat Dishes
Category:Haddock Recipes
Category:Potato Recipes
Category:Onion Recipes
Category:Milk and cream Recipes