cullen skink

This is a soup I learned in my last job, at first I felt sick even thinking about it, but not only does it work, it was the staple of my existance for 11 months.

"Cullen" is the village/town on the east coast, "skink" is a scots/gaelic/old word for soup.

for house ....
1/2 onion chopped
1/2 block of butter(4oz,125g or thereabouts)
4 large potatoes
3 pieces of smoked haddock
1 litre of milk
parsley
seasoning.

cube potatoes-not too big, not to small (the body of this soup is milk, and they have to be cooked,too big will curdle the milk and too small will turn them to mush)I recommened 1cm3 for house recipe

sweat onions off in butter on a low heat, its important not to cook/colour the butter

add potatoes,sautee- slowly! butter is a big part of this dish and Beurre noisette would not only make it look disgusting but make it taste even more so.

In the mean time sort out the smoked haddock, remove the bone down the middle of the fillets(keep them for stock if you dont mind the soup only lasting a day), chop the fillets into cubes, 2cm at an estimate.

by now the potatoes should be softend a bit, add the milk and simmer until potatoes are soft but still have bite.

add smoked haddock and pepper,leave one minute, turn off heat,leave a few mins.

Add a good pinch of fresh chopped parsley to a bowl and serve, making sure everyone has equal amounts of substance and fluid lol