Cullen Skink
Over a year ago
6,836 views
Prep: 5 mins
Cook: 40 mins
Ingredients
- 1 lb Smoked haddock
- 1 diced Yellow onion
- 3 cups Whole milk
- 3-4 cups Mashed potato
- 1 tbls Butter
- To taste Salt and pepper
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
A delicious smoked fish soup perfect for warming up your guests on a wintery Burns night
Method
-
1
1. In a large pot, bring haddock and 1 quart of water to a simmer. Cook for 15 minutes gently.
2. Sieve the broth. Remove fish, deskin and debone. Break the fish into flakes and return to pot.
3. Add raw onion, simmer 20 minutes.
4. Heat milk and add to pot.
5. Whisk in rest and reheat.
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This is absolutely lovely!
Sounds good, can't wait to try it! How do you think subbing white wine for some of the water would go on step one?