CULLEN SKINK WITH MUSSELS

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A soup come stew, Cullen Skink is ; traditionally made with smoked Finnan haddock and potatoes, but other smoked : white fish can be used too.

Serves 4-6 ;

Preparation: 40 mins (plus cooling)

1 x 15ml sp (I tbsp) Vegetable Oil
1 Onion, finely chopped
1 Finnan Haddock or 225g (8oz) Smoked Haddock Fillet
3 Medium-Size Waxy Potatoes, weighing about 675g (I 1/2 Ib), peeled and roughly diced
1 kg (2tb 4oz) Mussels (optional)
Freshly Ground Black Pepper
To serve
Freshly Chopped Parsley
Single Cream

1 Heat the oil in a pan, add the onion, and sweat until transparent and soft, but : not colored. Add the haddock, cover : with water, and bring slowly to a simmer. ; Cover and simmer for 2 minutes. Turn off the heat and leave the fish in the hot water to finish cooking.

2 When cold, take the fish out of the pan, remove the bones and skin and flake the flesh roughly. Put the potatoes in the ; cooking water and cook gently for 10—15 minutes until soft, then add the fish.

3 If you are using mussels, wash them and discard any that have opened. Put about 1 cm (1/2 inch) water in a pan with a :tight-fitting lid, bring to the boil, : uncovered, and add the mussels. Cover with the lid, shake the pan and leave for one minute. The shells should open.

4 To finish the dish, taste the mussel cooking liquid and the fish/potato stew. Depending on the saltiness of both. add some or all of the mussel liquid to the stew. Place the mussels on top of the : stew and season with black pepper.

5 To serve, ladle the stew into wide, deep soup plates or large bowls, sprinkle with parsley and serve with a small jug of cream.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS