Serves 4 or 2 as a main with some crusty bread

Cullen is a fishing town in Scotland, and Skink means ‘essence’ in the Gaelic. 

Ingredients:

1 Smoked haddock, and if you're in Scotland, use an Aberdeen Finnan haddock (Approximately 500 grams of smoked white fish)

1 big white onion sliced
500 ml of whole milk 
500 grams of potatoes
Salt and Pepper to taste
A bunch of chopped parsley.
A knob of butter and a dash of double cream are optional.

Instructions:

Put the fish in a deep-sided pan and cover with cold water… just enough to cover the fish. Bring to the boil, add the sliced onion, and simmer for five minutes-ish until the fish is cooked (the time depends on the thickness of the fish, but it doesn’t take long).

Remove the fish from the pan, take off all the skin and bones, and return them to the stock and simmer gently for about an hour.

Meanwhile, break the fish flesh into flakes and set aside.

Boil your potatoes; when cooked, remove half and mash the rest. Add a knob of butter to your mashed potatoes. 

Slice remaining potatoes. 

When the stock is ready, strain it through a sieve into a soup pot. Add the milk, bring to a high heat for a few moments until the flavours are blended, then return to a simmer. 

Gently stir in the fish and simmer for another five minutes.  

Stir in enough mashed potato to make it creamy. Check for seasoning, add salt and pepper, and a touch of cream if desired. Finally, add the sliced potatoes for a few minutes to warm them through. 

Serve with loads of chopped fresh parsley