Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.

Ingredients

I tablespoon butter

1 medium onion

2 medium potatoes, peeled and cut into 1cm cubes

300ml water

250g smoked haddock

250ml milk

salt and pepper to taste

2 tablespoons finely chopped parsley or chives

Method

Melt butter in a saucepan over medium heat, then add onion and fry gently until transparent. Cook for about 5 minutes but do not allow to brown.

Add potatoes and water and bring to boil. Simmer for 10-15 minutes.

Meanwhile in another pan, cover the haddock with the milk and cook gently for about five minutes until just tender. Remove from the milk and, when cool enough to touch, flake gently into large pieces, removing bones.

Add milk and flaked fish to saucepan containing potatoes and other ingredients and cook for a further 5 minutes. Season with salt and pepper and sprinkle with chopped parsley.

Serve with crusty bread and butter.