1. Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft. 2. Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked. 3. Remove the fish, skin, bone and flake the flesh. 4. Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base). 5. Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup. 6. Season the Cullen Skink to taste and serve with hearty bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
