Carol's cullen skink

                                   

1Kg           UNDYED SMOKED HADDOCK OR A MIXTURE OF HALF AND HALF WITH ANY WHITE FISH

23O ML     FISH STOCK MADE UP WITH 2 FISH STOCK CUBES

25 G          BUTTER  

1              ONION FINELY CHOPPED

500 G        POTATOES DICED

600 ML      MILK

1              STICK CELERY CHOPPED IN HALF

4              WHITE PEEPERCORNS

2              BAY LEAF

2              EGG YOKES

100 ML     DOUBLE CREAM

50 ML      GREEK YOGHURT

1/2           TSP DRIED DILL

SALT AND PEPPER TO TASTE

Place fish in a shallow pan cover with stock and gently simmer for around 4 minutes, remove fish from the pan, strain the stock and reserve. Leave the fish to cool down meanwhile melt the butter in a large heavy based pan add the onion and potato cook gently for 15 minutes then add the stock, milk, celery, peppercorns and bay leaf. cook gently for a further 20 minutes till the potatoes are soft. Flake the fish  remove skin and bones  this may take a while but it is worth it.

When potatoes are soft Remove celery, peppercorns and bay leaf from mixture and discard.

Blend half of the potato mixture till smooth or put through a sieve, return back to the pan and add the flaked fish, stir and heat gently till simmering.  

Mix together egg yolks double cream and yoghurt add to the soup with the dill, stir till heated through DO NOT BOIL or the soup will curdle. Add salt and pepper to taste serve with warm crusty bread.

The first time I tasted Cullen Skink was in a pub in Lancaster around 15 years ago it was a big chunky soup delicious on a cold day a meal in itself.

This is my version of Cullen skink.

I hope you enjoy this recipe