Cullen skink
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked haddock, find it frozen in the fish store |
| 1 | quart | Cold water |
| 1 | medium | Yellow onion, diced |
| 3 | cups | Milk |
| 2¼ | cup | Cooked mashed potato |
| 1 | tablespoon | Butter |
| Salt and pepper to t | ||
| Tiny pinch of ground | ||
| Butter | ||
| Chopped parsley | ||
Directions
GARNISH
Place the fish in a 4-quart shallow pan along with 1 quart of water.
B to a boil and reduce heat. Simmer, partly covered, for 10 minutes.
Rem the cod, reserving the broth, and allow it to cool. Debone and flake t fish. Return it to the pan. Add the onion, cover, and simmer for 20 minutes.
In a small saucepan heat the milk to a boil and add to the broth and flaked fish. Simmer 4 minutes, partly covered. Stir in the remaining ingredients, except the garnish, and bring to serving temperature.
Sal and fresh ground pepper to taste. Top with the butter and parsley and serve hot. Recipe from the Furgal Gourmet. The term skink comes from Gaelic and means "esence". Submitted By TANANA REYNOLDS On 06-16-95