Cullen Skink Ingredients 2 small or 1 large Finnan Haddocks 1 large onion, finely chopped 2qt water 1 1/2 pt milk Cooked mashed potato to thicken 2 oz butter Salt and pepper Garnish: some cream and chopped parsley Method Place the fish and onion in water and bring to the boil. Simmer gently until the fish is cooked. Remove the fish, take off the skin and bones and return to the stock. Simmer for another 20 minutes. Add potatoes to give a creamy consistency. Meanwhile flake the fish roughly and finally add to the soup. Garnish with cream and parsley. BACK TO RECIPE INDEX BACK TO MY MAIN PAGE