Cullen Skink

SERVES 4

Cullen from the town of Cullen on the East Coast of Scotland. Skink ? we are not sure.Anyway, this is a very easy recipe for a substantial soup.

Use the un-dyed smoked haddock fillet that we smoke in our own smokehouse,.it's much better than the bright yellow dyed variety.

INGREDIENTS

1 LB (450 g) Smoked Haddock Fillet

2 Tablespoons Parsley Chopped

2 oz (50 g) unsalted Butter

1 Onion Finely Chopped

1 LB Floury Potatoes

2 Pints (900 ml) Milk

Method

Start by chopping the onion, melting the butter in a saucepan and gently frying the onion until soft, but not brown. About 10 minutes. Whilst this is going on, peel the potatoes and cut them into 1/2 inch dice. when the onion is cooked, add the milk to the pan, bring to the boil and then add the diced potatoes. Bring back to the boil and simmer until the potatoes are cooked. About 15 minutes, say.

Add the smoked haddock fillet to the soup, and leave it to simmer for 5 to 7 minutes until just cooked. Remove the haddock and put to one side unit it has cooled a little, then flake it roughly, discarding any skin or bones.

Crush some of the potatoes against the side of the saucepan in order to thicken the soup slightly. Return the flaked haddock to the soup, add the parsley and warm through. Taste the soup and add salt and pepper if you think it needs it.

If you are feeling extravagant, you could also add a little double cream