400g Of undyed Haddock [Fresh or frozen]. Try to get skinless and boneless.
Five medium sized boiling Potatoes.
One large Onion.
Knob of Butter.
750 Mil of whole Milk.
Sprinkling of fresh Parsley.
Cullen Skink is a type of Fish Soup. It takes its name from the town of Cullen on Scotland's North East coast. It incorporates simple quality ingredients which were ready to hand and still are today.
Finley chop the Onion. Wash, peel and slice the potatoes very thin. Fry the Onion in a large pan with the butter until it goes Golden and soft [not Brown]. Now add the milk and bring up to almost boiling point starting with a low heat and gradually increasing, stirring all the time. Do not let the Milk burn. Now add the Potatoes. Bring back to the boil [still stirring] simmer for about eight mins. Add the fish and cook for about four mins [7 if frozen]. Remove the fish and put on a separate plate. The potatoes should be cooked by now. If so remove from heat and gently mash to thicken. Flake out the fish on the plate removing any skin and bones. Add back to the pan and gently stir together. Gently heat through. And serve in a bowl with a garnish of Parsley and bread of your choice.