Scottish Recipes: Cullen Skink

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Ingredients

1 smoked haddock, 6 oz chappit tatties, 1 onion, sliced, 1 oz butter, 1 pint milk, chopped parsley, salt and pepper

Method: Place haddock and onion in pan with sufficient water to boil ( no more ).

Bring to the boil and simmer for 10 minutes. Lift out the cooked fish and remove skin and bones.

Flake the haddock and return skin and bones to pan and simmer stock with onions for 30 minutes.

Strain the stock and return to rinsed pan and again bring to the boil.

Boil milk in separate pan and add to fish stock with the flaked fish and salt to taste.

Boil for a few minutes. Add enough mashed potatoes to give a smooth consistency, with the pepper and a little more salt if necessary.

Sprinkle over chopped parsley and serve very hot with triangles of dry toast.

Delicious !