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    Cullen Skink

    Dare for some Scottish soup delicacy? Cullen skink is a soup-stew of smoked haddock that originated from the village of Cullen in northeastern Scotland. It's a village renowned for its beauty
    and a colorful heritage. Cullen is also prominent for having a robust fishing industry. And why not? Fishing has been carried on in this coastal region for more than five hundred years now.

    If you're thinking like a native of Cullen, the best way to maximize nature's offer is to perfect a soup delicacy that requires only simple preparation and uses the most abundant resource - fish.

    This was how the Scottish conceived Cullen Skink. It's a delicious soup that combines smoked haddock, milk, potatoes and onions. The popularity of this delicacy has even made its way into
    the pages of the Oxford English Dictionary.

    The etymology of the word "skink" could have been derived also from the German word "schinke" which means ham. However, "skink" is Scottish for "soup" but the entire meaning of the
    delicacy is the "essence of Cullen". Here is a recipe of the traditional Cullen Skink, as how the Scottish and millions of tourists in Cullen enjoy it.

    You will need: 1 large haddock with skin on (the Finnan version is most preferred, but any haddock fillet that is not smoked will do), 1 medium onion chopped, 250 grams potatoes washed and
    peeled, 600mL milk, 1 tablespoon unsalted butter, 2 tablespoon cream (optional), salt and ground black pepper, and parsley sprigs as garnishing.

    You can prepare this Cullen Skink recipe in about an hour. To get started, pour 1 liter of water in a stockpot and place the haddock. Boil the fish and add the onions, cover and simmer for
    about 15 minutes until the fish is cooked.

    Next, remove the haddock from the pot and flake the fish, then set it aside. If you used a fresh haddock, remove the bones and skin and add it into the water to make a stock. Simmer the

    stock for another 30 minutes and strain to segregate the bones and skin.

    Simultaneously, while simmering the stock, dissolve salt in water and boil the potatoes in it. Then drain and mash potatoes to make a creamy consistency (keep some large bits if you like the
    soup to be somewhat chunky).

    Going back to the stock, mix in the flaked haddock and milk, and bring to a boil. As soon as it's boiling, add in the mashed potatoes to thicken the Cullen Skink according to your desired
    consistency.

    Finally, you are about to taste this creamy soup. For a truly distinct Scottish Cullen Skink, melt in butter and a little cream if you want. Then season with salt and pepper to taste. And that's it

    - a Scottish delicacy right on your table. Enjoy.

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