High Speed Mum's version of Cullen skink

    1 hour

    One of our family recipes that we use for Hogmanay. Some cooks add a little cream but this is neither traditional nor necessary.


    Gloucestershire, England, UK
    4 people made this

    Serves: 6 

    • 900g smoked haddock
    • 1 medium onion, sliced
    • 900ml (1 1/2pt) milk
    • 225g (8oz) cooked, mashed potato
    • 2 tablespoons butter
    • salt and pepper to taste

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Put haddock into a shallow pan, skin side down, with just enough cold water to cover it.
    2. Bring to the boil, then simmer for 4 minutes. Turn the fish and with a small slice take off the skin, add the sliced onion, cover and simmer very gently for about 10 minutes.
    3. Take the fish out and remove all the bones, then put them back in the stock and simmer for about 20 minutes. Strain.
    4. Put the stock and the milk in the pan, add the filleted fish.
    5. Bring to boiling point, then add enough mashed potato to make it creamy and the consistency you like.
    6. Add the butter in very small pieces and season to taste.
    7. The last of the butter added should hardly melt, but run in little yellow rivulets through the soup-stew.

    Serving suggestion

    Serve with triangles of toast.

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