Cullen skinkby Davie Brown |
| Preperation time: 20 mins Cooking time: 1 hour 30 mins Serves: 4 |
| Recipe Ingredients |
| 1 smoked haddock, about 350g; 1 onion, chopped; bouquet garni; 900ml water; 500g potatoes, peeled and quartered; 600ml milk; 40g butter; chopped chives to garnish. |
| Recipe Method |
| Put the haddock, onion, bouquet garni and water
into a large pan. Bring to the boil. Discard any fish skin. Simmer
gently for 15 minutes until the flesh of the fish flakes
easily. Use a fish slice remove the fish from the pan. Remove any skin and bones and add these to the pan. Simmer for 30 minutes. Meanwhile, flake the flesh of the haddock and set aside to cool. Strain the fish stock and return to the pan. Add the potatoes and simmer for 25 minutes until tender. Use a slotted spoon to remove the potatoes and set aside. Add the milk to the pan and bring to a boil. Mash the potatoes with the butter and then whisk into the soup until it is thick and creamy. Add the flaked haddock. Season and serve with chopped chives scattered on the top. |
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