CULLEN SKINK. A dreadful sounding name for a dish until you realise what it means! The dish is a smoked fish based soup, originating from the north east of Scotland, using dialect and place names in the title.

First Boil up a potful of potatoes, drain and mash. Lay aside for future use.
Secondly. Dice an onion,and sweat in some butter until golden.
3. Take 2 or 3 plump fillets of Smoked haddock or similar NON OILY smoked fish, and place on the onion. Add enough water to cover, and simmer gently until the fish is cooked.
4. When the fish is cooked, use a fork to flake it into small pieces, and gently mix with the onion.
5. Add up to a pint and a half of milk. (Full cream is best by far!) and bring gently to a boil.
6. Add the mashed potato to thicken to taste. Season WELL with salt and pepper.
7. Some people will liquidise at this point, but I orefer to allow the texture of the fish flakes to remain.
8. Serve with a swirl of cream if desired, and some freshly chopped parsley sprinkled over. Oatcakes or fresh crusty brown bread make a fantastic partner to the soup.

Try it. It's delicious!!!