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Cover the haddock with cold water in a large pan.
Bring to the boil and simmer 4-5 mins. Remove the fish with a slotted spoon and flake into chunks then set aside.
Add the onions, bayleaf and potatoes to the pan with plenty of pepper.
Cover and cook over a moderate heat for about 12-15 minutes until the vegetables are tender.
Remove the pan from the heat and, using a potato masher, roughly mash the contents, keeping some of the texture.
Add the milk and the butter then bring to the boil and simmer for a couple of minutes.
Add the fish, reheat gently for 2-3 minutes, season to taste then serve piping hot in warmed soup bowls with a swirl of cream and some chives.
This is a traditional soup recipe from the little fishing port of Cullen on the shores of the Moray Firth.
Skink is from a Gaelic word meaning essence.
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Debbie12315 2 years agothe chives are a choice as the scotish never put chives in stuff its the bloody retarded english they should go f--- them selves for annoying the rest of the world
Tawtyheed 2 years agoEasy tiger (Debbie ) the mans doing his best if you don't like chives leave them off
Helenbrowes 2 years agoExcellent authentic recipe my friends all love it
Chris109 8 years agoThis is a traditional soup recipe from the little fishing port of Cullen on the shores of the Moray Firth. Skink is from a Gaelic word meaning essence. [I posted this recipe.]