Conference turris::cooks

3953.0. "Cullen Skink" by AUSSIE::PENNY (Simon Penny - CSS, Sydney, Australia) Wed Jul 06 1994 21:20

  A recipe for Cullen Skink given to me by my mother-in-law who may
  or may not have copied it from some other source. This is a wonderful
  creamy fish chowder from the NE coast of Scotland. Arbroath Smokies
  can be used in place of Finan Haddock

  1.5 lb (750g)  Finnan Haddock filets (smoked haddock)
  2 large onions, quartered
  1 lb (500g) boiled potatoes, sliced
  1.5 pints (UK) (or 2 pints (US)) (900ml) milk
  2 oz (50g) butter
  2 oz (50g) flour
  salt and pepper
  0.25 pints (UK) (or 0.3 pints (US)) (150 ml) cream
  chopped chives and/or chopped parsley (to garnish)

  Poach the haddock, onions and potatoes in the milk until cooked and
  all broken down (say 10 mins). Strain and reserve the milk. Process
  the fish mixture in a liquidiser/blender (I like to retain a slightly 
  lumpy texture).

  Melt the butter and stir in the flour. Gradually add the reserved 
  milk while stirring. Add more milk if the sauce appears too thick.
  Add the fish mixture and season to taste with salt and pepper (take
  care with the salt as there is already quite a bit from the fish).

  Add the cream, being careful not to let the soup boil. Garnish with
  chives and/or parsley and serve at once with crusty bread. 

  The cream can be omitted if calories are a problem.