Cullen Skink is a fantastic tasty Scottish soup that uses originally Finnan Haddie, which is a cold smoked haddock from around the Findan area of Aberdeenshire. However, any smoked haddock will do. Its a milk based soup thickened with potatoes and I think its one of the nicest soups there is on a cold winter night.
2 1/2 cups milk
1/4 cup parsley
1 pound cold smoked haddock fillet, preferably not dyed
2 ounces unsalted butter
1 medium onion, finely chopped
2 large potatoes for mash
Crusty bread, for serving, optional
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