Recipe of the month - 12th Jun 2015

Cullen Skink Soup

A delicious fish soup

1 onion, sliced or chopped
3 or 4 crushed peppercorns
Butter
Water
1 medium Finnan haddie (salted smoked haddock)
NZ substitute – cod or kahawai
500g potatoes
600ml milk
Salt & pepper

Fry the onions with some butter and the peppercorns. Add the fish, cover with water and cook until the skin becomes loose enough to remove. Remove the skin and break the fish into flakes, removing the fish bones as you do this. Put the haddock aside and return the skin and bones to the pan and simmer for about an hour to make a stock.
Boil and mash the potatoes. Strain the fish stock, add to a large pan and simmer with the milk. Add as much potato as you like, depending on whether you prefer thick or thin soup. Add the flaked fish. Season with salt and pepper and perhaps some butter.

Thanks to Maw Broon's cookbook