Catherine Brown

Cullen Skink with Mussels

Late Twentieth Century

Preparation info
  • For

    4-6

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Ingredients

  • 1 onion, chopped
  • 1 tablespoon oil
  • 1 Finnan or

Method

Cooking the Fish and Potatoes

Heat the oil in a pan, add the onion and sweat until transparent and soft, but not coloured. Add the smoked haddock, cover with water and bring slowly to a simmer. Cover and simmer for two minutes. Turn off the heat and leave the fish in the hot water to finish cooking. Leave until cold enough to handle. Remove