This was our first dish at Balmaha when we hiked the West Highland Way. There was nothing more satisfying than a bowl of this soup after a day of rain.
All along the north-eastern coastline of Scotland are the villages of hardy fisher folk – close-knit communities making a living from this precarious occupation. As fish stocks dwindle, there are fewer and fewer of them but their villages are still there and the folk carry on their traditions especially concerning food. One such is Cullen, a village within a village, Seatown, near the larger town of MacDuff. This soup-stew originated here, but is typical of fisher food all around the coast, traditionally made with the whole unboned Finnan (smoked haddock) which makes the best soup since the bones and skin have so much of the flavour. In our case, a filet of smoked haddock will have to do. Skink was the old Scots word for ‘soup’.
If you cannot find smoked haddock, any smoked fish will substitute, and for a change add some shrimp or scallops…
(For Montrealers, smoked haddock from Scotland can by found at The Bramble House on Donegani in Valois Village, or in any good fish store, at a pinch.)
Ingredients:
250 gr of Finnan Haddie (deboned Smoked Haddock filet)
1 medium onion, coarsely chopped
1 Liter water
250 mls milk
50 gr butter
500 gr Potatoes
Salt & pepper
Garnish:
Chopped parsley
4 Tbsp cream
Crusty bread for serving
Directions:
Put fish, onion, seasoning and water into a large pan and bring to a boil. Cover and simmer for 20 minutes. Remove and flake the fish.
Meanwhile, peel and boil the potatoes. Mash about a third and cut the rest into small cubes.
Add flaked fish, milk, butter and the potatoes to the fish stock.
Bring to a boil and simmer for a few minutes
Adjust the seasoning and serve garnished with a little chopped parsley and a spoonful of cream per person.
Serve with bread and butter.