Delicious cold smoked haddock from Stonington Seafood in Maine simmered in raw milk and cream with potatoes and onions make this Scottish soup absolutely gorgeous and a fierce rival to any chowders or bisques.
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Cullen Skink
Serves 6
The name of this rich, tasty soup comes from the fishing village of Cullen.
One large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1½ pints raw milk (you can use pasteurized)
2 tablespoons butter
1/2 cup heavy cream
8 oz diced peeled potatoes
Salt and pepper
Chopped parsley
Sauté the onion in the butter with a little salt in a shallow sauce pan until translucent. Stir in the raw milk. Add the smoked haddock, skin side down. Cover with a lid. Bring to the boil and simmer for 4/5 minutes, turning once.
Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes and set aside. Return the milk to the pan and add the potatoes. Cook until fork tender. Blend about a third of the potatoes with the liquid to thicken ( the more potatoes you add the thicker the soup will be) Stir in the flaked fish and reheat. Serve with a sprinkle of chopped parsley.