6 large potatoes cooked and diced. Cook in the pan for approximately 15 minutes whilst making sure to stir regularly. Meanwhile put the haddock in another pan and cover with the the milk. In a saucepan over medium heat combine the haddock and milk. When cool enough to touch flake into large pieces removing any bones.

Slowly add the milk as you blend. Wonderful as a main dish on a cold day or modified as a starter. Around the early 1890s smoked haddock was in a much more plentiful supply than beef around the area of cullen as the village had become specialist in producing it and so it was used to make a. 300 mls of hot water. Add the potatoes and onion to the milk and simmer until tender about 10 minutes.

1 1 4 pints milk small handful flat leaf parsley leaves and stalks separated 1 bay leaf 1 pound smoked haddock fillet not dyed 2 ounces butter. Add the onions and cubed potatoes. Although cullen skink relies upon a certain amount of milk or cream to give it richness when and how much to add varies wildly. Sprinkle any chives parsley or ground pepper to taste. Cook gently for 5 mins or until just tender.

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Add the rest of the fish to the soup and any potatoes you removed. Mark hix for example gives a recipe in british regional food. Optional add an egg to each bowl. Simmer for about 15 minutes or until the fish flakes easily with a fork. When the fish is done remove it with a slotted spoon and set aside in a bowl.

A sprinkle of turmeric for colour optional. Optional peel and halve the eggs. 2 pieces of smoked haddock or smoked cobbler. 4 largish potatoes peeled and diced. Ladle the cullen skink into deep bowls.

50g butter 50ml olive oil about 1kg onions peeled halved and finely sliced 600g smoked pollock or other cold smoked white fish 500ml whole milk 650ml fish stock 500g white potatoes peeled and. Begin by melting the butter in a high sided pan over a medium heat. 2 3 fillets of smoked haddock hake or cod skinned and cut into large pieces. This is a hearty traditional fish soup from the north east of scotland. This cullen skink recipe is also known as smoked haddock chowder in other parts of britain as the recipe really is very similar.

Mix and cook for a few minutes longer. 25g butter for frying. A handful of parsley to finish. 1 large onion chopped. Mix and cook for a few minutes longer.

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1 large onion chopped. 50g butter 50ml olive oil about 1kg onions peeled halved and finely sliced 600g smoked pollock or other cold smoked white fish 500ml whole milk 650ml fish stock 500g white potatoes peeled and. A sprinkle of turmeric for colour optional. Add the rest of the fish to the soup and any potatoes you removed. 1 1 4 pints milk small handful flat leaf parsley leaves and stalks separated 1 bay leaf 1 pound smoked haddock fillet not dyed 2 ounces butter.

A handful of parsley to finish. Slowly add the milk as you blend. 6 large potatoes cooked and diced.