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 Cullen Skink
Skink is an old Scottish word for Soup or Broth.
Cullen is a location near Seatown.
Serves 4

1 large finnan haddock (or 8oz - 225 g smoked fillet).
1 medium onion
Salt and pepper
2 pints (1 litre) water
½ pint (300 ml) milk
2 oz (50 g) butter
1 lb (450g) potatoes
4 tablespoons single cream
Chopped fresh parsley

Put the fish into a large pan. Peel and chop the onion, and add it to the pan with the salt, pepper and water. Bring to the boil, cover and simmer for 20 minutes. Peel and boil the potatoes and mash them well. Drain the fish, keeping the cooking-liquid. Remove the skin and bone from the fish. Strain the cooking-liquid and return to the pan with the mashed potatoes. Add the milk, the butter and the fish. Bring to the boil, cover and simmer for 5 minutes. Garnish with a spoonful of cream in each dish and a little parsley.