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Scottish Haddock Soup
(Cullen Skink)
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| What You Need: |
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1 pound smoked haddock (Finnan Haddie) (Find it frozen in your fish store.)
1 quart cold water
1 medium yellow onion, peeled and diced
3 cups milk
2¼ cups cooked mashed potatoes
1 tablespoon butter
Salt and freshly ground black pepper to taste
Tiny pinch of ground mace
GARNISH
Butter
Chopped parsley
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| How To Cook: |
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1. Place the fish in a 4-quart shallow pan along with 1 quart of water. Bring to a boil and reduce the heat. Simmer, partly covered, for 10 minutes.
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2. Remove the cod, reserving the broth, and allow it to cool. Debone and flake the fish. Return it to the pan. Add the onion, cover, and simmer for 20 minutes.
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3. In a small saucepan heat the milk to a boil and add to the broth and flaked fish. Simmer 4 minutes, partly covered.
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4. Stir in the remaining ingredients, except the garnish, and bring to serving temperature. Salt and pepper to taste. Top with the butter and parsley and serve hot.
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