Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2009

Cullen Skink
(Smoked Haddock Soup)
On my way back from my cottage in Cornwall the other day I stopped for a refreshing cup of tea with my cousin near Taunton and he reminded me of this delicious and nutritious main course soup – perfect for a very cold winter’s lunch or evening meal.
I came straight back and cooked myself up a pot and have been eating it every day since.
It can be frozen in portions if you wish.
This is a good way to use up left over mashed potatoes.
Serve with some warmed chunks of bread and butter.

Ingredients Serves 2-4
450g smoked haddock
1 onion, peeled and cut in half through the root to hold it together
6 whole cloves
225g mashed potato
20fl oz full fat milk
Freshly ground black pepper
Freshly ground nutmeg
Handful parsley, finely chopped.

Method
Put the smoked haddock into a wide-bottomed saucepan. Push the whole cloves into the onion halves and then place them into the saucepan with the fish.
Pour in the milk to cover the haddock and then put over a low heat and bring to a simmer.
Poach for about 15 minutes or until the fish is cooked.
The flesh will flake easily when cooked.
Remove the fish from the milk with a slotted spoon and leave to cool.
When the fish is cool, remove the skin, flake and remove the bones carefully.
Remove the onion halves, discard the cloves and then chop up the onion flesh.
Add the flaked haddock, onions and mashed potato to the milk and heat up again, but don’t allow to boil.
Stir in some freshly ground pepper and nutmeg.
Do not add salt as the haddock will give enough salt to the dish.
Just before serving add the fresh parsley and then serve piping hot.

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