Cullen Skink (Creamy Smoked Haddock Soup)
Kinloch Lodge
Cullen Skink (Creamy Smoked Haddock Soup)
Kinloch Lodge
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2 medium onions 1 1/2 pounds finnan haddie (smoked haddock) with skin and bones or 1 1/4 pounds finnan haddie fillets 1 1/2 cups water 1 cup milk plus additional if necessary 1/4 teaspoon ground mace 2 small russet (baking) potatoes (about 3/4 pound total) 1/2 stick (1/4 cup) unsalted butter 2 large plum tomatoes (about 1/2 pound total) freshly ground black pepper to taste 1 rounded tablespoon finely chopped fresh parsley leaves 6 tablespoons heavy cream chopped fresh parsley leaves or chopped fresh chives to garnish Directions: Halve 1 onion and in a 3 1/2 to 4 quart saucepan combine with finnan haddie, water, 1 cup milk, and mace. Bring mixture to a boil over moderate heat and simmer gently 5 minutes. Remove pan from heat and let mixture stand 10 minutes. Pour mixture through a sieve into a bowl and reserve cooking liquid. Discard onion and cool fish until it can be handled. Flake fish, discarding any skin and bones, and transfer to another bowl. Peel and chop potatoes and remaining onion. In cleaned pan, cook potatoes and onion in butter over moderately low heat, stirring occasionally, until onion begins to soften. Add reserved cooking liquid and simmer until potatoes are soft, about 10 minutes. Cool mixture 15 minutes and in a blender puree in batches, transferring to a bowl. Peel, seed, and chop tomatoes. In cleaned pan heat puree, fish, tomatoes, and pepper over moderate heat, stirring, until heated through. Stir in parsley and additional milk if necessary to thin. Spoon cream over soup and garnish with parsley or chives. Makes about 8 cups, serving 6.
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