This is a very tasty soup.
- 2 large smoked haddock fillets
- 1 chopped onion
- 1 bay leaf
- 1 pint (16 oz.) milk
- 800g mashed potatoes
- half pint (8 oz.) of cream
- parsley (chopped )
- salt and pepper
Place haddock, onion, and bay leaf in a heavy pan, cover with milk.
Simmer until fish is cooked and breaks easily into pieces, season to taste.
Add mashed potato and cream.
Serve garnished with parsley.
Source: This is a traditional Scottish recipe. It is named for the fishing village of Cullen on the north east coast of Scotland.
By Lanky Liz from Scotland
April 9, 20090 found this helpful
Hi, my recipe for cullen skink should be 16oz of milk and 8 oz of cream. Half milk and half cream would be too rich,
so I hope nobody has used that quantity!
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