Cullen Skink is a traditional thick Scottish soup made of smoked haddock, potatoes and onions. With it's origins in the town of Cullen in Moray, on the north-east coast of Scotland Cullen Skink is delicious and very easy and quick to make.
Skin the smoked haddock and cover with just enough boiled water to cover it.
Bring the pot to the boil. When on a rolling boil add the chopped onion to the pot.
Remove the haddock once it's cooked and remove the bones. Remove the head and tail.
Break up the fish into a dish and replace the bones into the pot and boil for one hour.
Strain the stock and put back to the boil. Boil the milk in a separate pot and then add to the stock along with the fish.
Add the salt and boil for several minutes then add the mashed tatties until you get a nice consistency.
Add the butter and freshly ground black pepper to taste. Serve with some warm crusty bread and enjoy!