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Cullen skink soup

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Cullen skink Scottish fish soup (Cullen Skink is a thick soup from Cullen) is the remarkable combination of fish and milk in the first dish.

haddock, 1 pc., onion - 1 pc., milk - 570 ml, potatoes - 450 g, salt to taste, pepper to taste, butter - 10 g, parsley greens to taste

How to make Cullen skink soup: Put haddock in a saucepan, pour cold water to barely cover the fish. Boil, add the onions and cook over a low heat for about 5 minutes until tender. Remove the fish, remove the skin and bones, put them in the broth again and cook for another hour. Then strain the broth, add the milk, bring to a boil, add the fish, cut into thin slices, and simmer for 5 minutes. Mash the boiled potatoes, put in the soup so that "Cullen skink" becomes thick, like cream, salt, pepper, add butter. Serve Cullen skink soup, sprinkled with crushed parsley greens.