Cullen Skink (Scottish fish soup)

Ingredients for 4 servings:

• 2 fillets of smoked white fish (traditionally haddock, but cod tastes even better)
• 1 onion(s), diced
• Mashed potatoes or fresh mashed potatoes
• ½ liter milk, whole milk, or buttermilk
• 30 g butter
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Hearty Scottish soup made with smoked fish and potatoes

Cover the fish fillet with plenty of cold water in a large pot and bring to a boil. Add the chopped onion and cook for 10-15 minutes until tender. Remove the fish and discard the meat. Return the bones and skin to the stock and cook for another 30 minutes. Carefully strain the stock into a clean pot. Add the fish meat, milk, salt to taste, and cook for a few minutes. Add the mashed potatoes (amount to taste—the mash acts as a thickener for the soup), butter, and pepper, and serve immediately. For a more refined dish, some of the milk can be replaced with cream. A hearty fisherman’s meal from the Scottish east coast.