Cullen Skink Recipe

Ingredients
12oz smoked haddock
1 onion, peeled and chopped
1.5pt boiling water
1pt milk
1.5lb potatoes, peeled and chopped
0.5oz butter
salt
pepper
finely chopped parsley for garnish

Method
Place the haddock in a large pan and pour the boiling water over it. Bring back to the boil and add the chopped onion. Cover and simmer until the haddock is tender. Allow to cool a little. Drain off and keep the liquid. Carefully remove and discard any bones in the fish. Put the fish onto a plate and put into the fridge. Add the milk to the fish liquid, cover and simmer for an hour. Meanwhile, cook the potatoes in a separate saucepan until soft. Drain and mash. Remove the fish and milk liquid from the heat and add the potatoes and flaked fish (check again for bones). stir the soup with a wooden spoon and season to taste. Add the butter and reheat gently.
Garnish with parsley.

Cullen is a small fishing village in the north east of Scotland. I have no idea of the etymology of skink though.
With regard to Bloaters, these are English in origin, we Scots have our own superior version called an Arbroath Smokie. This is a hot smoked haddock, and is delicious eaten hot or cold.
Failte.....Giok