This classic fish and potato soup is good and filling. The word 'skink' means stock or broth but the strong flavour of the fish means that water and milk can be used for the liquor; there is no need to go to the trouble of making fish stock. For a smoother but less traditional texture you can whizz the soup in a food processor or blender.
SERVES 4 (AS A MEAL)
1 Finnan haddock, weighing about 350 g (12 oz), skinned
900 ml (1 1/2 pints) boiling water
1 medium onion, skinned and chopped
568 ml (1 pint) fresh milk
700 g (1 1/2 lb) potatoes
knob of butter
salt and pepper
chopped fresh parsley, to garnish
1. Put the haddock into a medium saucepan, just cover it with the boiling water and bring to the boil again. Add the onion, cover and simmer for 10 - 15 minutes, until the haddock is tender. Drain off the liquid and reserve.
2. Remove the bones from the haddock and flake the flesh, then set aside. Return the bones and strained stock to the pan with the milk. Cover and simmer gently for a further hour.
3. Meanwhile, peel and roughly chop the potatoes, then cook in boiling salted water until tender. Drain well, then mash.
4. Strain the liquid from the bones and return it to the pan with the flaked fish. Add the mashed potato and butter and stir well to give a thick creamy consistency. Adjust the seasoning and garnish with parsley.
Serve with crusty bread.
