This is a traditional version. They are my (Ruth's) way of making this Scottish fish soup. I'll have to admit I just "put it together" rather than using the measured ingredients I have given you. So use the amounts that will work for you.
I see modern recipes put chopped green peppers, pimentos, corn, and other such in the soup. But then it becomes a fish chowder, not really Cullen Skink. Cullen Skink is fish, potatoes, and onions.
(Cullen is a town in Eastern Scotland, Skink is a Scottish term for soup.)
Cullen Skink
1 pound smoked haddock (finnan haddie) Can use other whitefish or salmon.
2 medium potatoes, peeled and sliced
2 T butter
2 T flour
1 small onion, diced
2 c milk
3 c water
1/2 c cream
salt and pepper to taste (Coarse fresh-ground pepper is good here.)
1. Place the fish in a skillet and cover with water. Simmer10-15 minutes. Remove from the pan. Remove any bones and
skin. Flake the meat. Set aside.
2. Cover the potatoes with water and cook until tender, not soft.
3. Melt the butter in a heavy soup
pot. Add the onion and cook until just soft.
4. Whisk in the flour and cook for 5 minutes.
5. Add the water and milk. Stir
until well mixed.
6. Add the cooked potatoes and haddock.
7. Simmer for 30 minutes. Add the cream and cook for 10 minutes longer. Check the seasonings. Serve warm with water crackers or toast.
Serves 4
