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This recipe is based on a hearty fishermans soup, traditionally made with Finan haddock

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef but with this recipe is a fish soup.

Ingredients
1 Large Finnan Haddock or 2 large smoked haddock fillets
1 Chopped Onion
1 Pint of full cream milk or buttermilk
1/2 lb of cooked mashed potato
1 oz Butter
Salt and pepper to taste and season

Method
Place the Haddock in a large pan with sufficient water to cover. Bring to the boil, then add the chopped onion and simmer for another 10 to 15 minutes until the fish is cooked through.

Remove the fish, retaining the stock and flake the flesh from the fish, removing bones and skin.

Keeping the flesh seperate, you may return the bones and flesh to the stock (optional)

Re-boil the stock for 30 minutes then strain into a clean pan. Add the flesh of the fish to the clear stock and return this pan to heat. Add the milk, season with the salt and pepper and bring to the boil for a few minutes. Stir in the mashed potato, butter and season again if requried. Warm through if requried and serve immediately

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide