Subject: Cullen Skink
From: Unicorn (unicorn@indenial.com)
Date: Tue Jun 19 2001 - 19:29:19 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Pede in Texas:
The story about the little boy and spinach reminds me of my daughter
at age 5. Because it was Popeye's favorite food and gave him such big
muscles, it was her favorite too. So much so that she wanted "a whole
can of spinach" for each child invited to her birthday party. No
cake, just spinach. We had a hard time convincing her that all her
friends weren't as wild about spinach as she was! Besides, where
would we have put the candles?
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T O D A Y ' S R E C I P E
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Another Scottish recipe for smoked fish? It's not surprising that in
the frigid North, where the winters are long and the summers short,
the folk there have traditionally relied on preserved fish throughout
their long history. A "skink" is a soup, and this one comes from
Cullen, on the Moray Firth.
Cullen Skink
1 1/2 - 2 lb (675 - 900 g) Finnan haddock* or other smoked fish
3 cups (750 ml) milk
2 cup (500 ml) water
4 Tbs (60 ml) butter
2 medium onions, sliced
1 - 2 lbs (250 - 900 g) potatoes, peeled and coarsely chopped
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh chives for garnish
*Available in finer supermarkets and gourmet shops.
Combine the haddock, milk, and water in a saucepan and bring to a
simmer over moderate heat. Simmer covered for 5 minutes. Transfer
the fish to a plate and strain the cooking liquid. In a clean pot,
melt the butter over moderate heat and saute the onions until tender,
about 5 minutes. Add the strained liquid and potatoes and bring to a
boil. Simmer covered until the potatoes are tender, about 20 minutes.
Meanwhile, flake the haddock and discard the skin and bones. Puree
the soup in an electric blender or food processor and return it to the
pan. Add the haddock and season with salt, pepper, and nutmeg. Serve
hot, garnished with chopped chives. Serves 4 to 6.
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