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  Added: Dec 23, 2008  •  Visited (298)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Scottish Haddock Soup
(Cullen Skink)
What You Need:
  • 1 pound smoked haddock (Finnan Haddie) (Find it frozen in your fish store.)
  • 1 quart cold water
  • 1 medium yellow onion, peeled and diced
  • 3 cups milk
  • 2╝ cups cooked mashed potatoes
  • 1 tablespoon butter
  • Salt and freshly ground black pepper to taste
  • Tiny pinch of ground mace

  • Butter
  • Chopped parsley

  • How To Cook:
    1. Place the fish in a 4-quart shallow pan along with 1 quart of water. Bring to a boil and reduce the heat. Simmer, partly covered, for 10 minutes.

    2. Remove the cod, reserving the broth, and allow it to cool. Debone and flake the fish. Return it to the pan. Add the onion, cover, and simmer for 20 minutes.

    3. In a small saucepan heat the milk to a boil and add to the broth and flaked fish. Simmer 4 minutes, partly covered.

    4. Stir in the remaining ingredients, except the garnish, and bring to serving temperature. Salt and pepper to taste. Top with the butter and parsley and serve hot.

    To Serve: 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Scotland
    Main Ingredient ╗ Fish ╗ Haddock
    Main Ingredient ╗ Dairy ╗ Milk
    Main Ingredient ╗ Vegetables ╗ Potatoes
    Dish ╗ Soup


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