I have had Cullen Skink, which is really a soup, only once, at the Fife Lodge in Banff, Scotland. This recipe, which I haven't tried, came from rec.food.recipes, found by the sleuthing efforts of Hal Peterson.

> From: penny@mickie.sna.dec.com (Simon Penny)
> Subject: Cullen Skink
> Date: Fri, 1 Jul 1994 03:24:14 GMT
> 
> A recipe for Cullen Skink given to me by my mother-in-law who may
> or may not have copied it from some other source.

Ingredients
	1.5 lb (750g)  Finnan Haddock filets (smoked haddock)
	2 large onions, quartered
	1 lb (500g) boiled potatoes, sliced
	1.5 pints (UK) (or 2 pints (US)) (900ml) milk
	2 oz (50g) butter
	2 oz (50g) flour
	salt and pepper
	0.25 pints (UK) (or 0.3 pints (US)) (150 ml) cream
	chopped chives and/or chopped parsley (to garnish)

Procedure

	Poach the haddock, onions and potatoes in the milk until
	cooked and all broken down (say 10 mins). Strain and reserve
	the milk. Process the fish mixture in a liquidiser/blender
	(I like to retain a slightly lumpy texture).

	Melt the butter and stir in the flour. Gradually add the
	reserved milk while stirring. Add more milk if the sauce
	appears too thick.  Add the fish mixture and season to
	taste with salt and pepper (take care with the salt as
	there is already quite a bit from the fish).

	Add the cream, being careful not to let the soup boil.
	Garnish with chives and/or parsley and serve at once with
	crusty bread.

	The cream can be omitted if calories are a problem.