Cullen Skink.

I made cullen skink tonight and I'm a happy man.

# originally from BigOven.com

1/2 lb. smoked haddock fillet
(1/2 medium onion, peeled and chopped)
2 medium potatoes, peeled, diced
2 bay leaves
salt and white pepper
1 oz butter
8 oz heavy cream or milk
chives

1. Cover the haddock with cold water in a large pan. Bring to the boil and simmer 4-5 mins. Remove the fish with a slotted spoon and flake into chunks then set aside.

2. Add the onion, bay leaves and potatoes to the pan with salt and plenty of pepper. Cover and cook over moderate heat for 15 minutes until the vegetables are tender. Remove the pan from the heat, toss the leaves and, using a potato masher, roughly mash the contents.

3. Add the butter and cream or milk then bring to the boil and simmer for a couple of minutes. Add a little water if the soup is too thick.

4. Add the fish, reheat gently for 2-3 minutes, season to taste then serve piping hot in warmed soup bowls with chives sprinkled on top.

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Notes:
-- This is a rustic soup, but I could see it becoming more suave if you blenderized the potatoes to a silky puree, and add a hint of sherry or lemon.
-- A bit of crumbled bacon never hurts but the soup is so rich and smoky that it's not that much of a change.
-- The onions are in parentheses because I can't use them at my house; but I bet they're good.

I made cullen skink tonight and I'm a happy man.

My first reaction was, "What did Cullen think of that?"

Sounds tasty, though.

"We breakfasted at Cullen. They set down dried haddocks broiled, along with our tea. I ate one; but Dr. Johnson was disgusted by the sight of them, so they were removed."

James Boswell, 26 August 1773.

Had Dr. Johnson perhaps had a bit too much the night before? I could see smoked haddock being a poor match with a hangover!

Had the same except with smoked trout in Scotland. Loved it and dream about it.

Christina, yes, I had my cullen skink revelation at the Waverly Restaurant in Kyle of Lochalsh. Pretty little place, amazing food, and very friendly people.

The most memorable meal for me was the spectacular seafood at the Claymore Restaurant on the Isle of Skye. I saved the pinky nail sized shells of the shellfish ? clams that came in a bowl of the most sublime broth.
In many of the B&B's smoked fish poached in milk was served for breakfast. It became my idea of a perfect breakfast.