A few years ago I went to a The Ship Inn in North Berwick (https://plus.google.com/100087538062394377533/about?hl=en)  and enjoyed an excellent Cullen Skink, something which I've never been able to repeat and we haven't returned to NB, so have decided to make some myself.  But first the history of this dish.

Cullen Skink is a local speciality from the town of Cullen which is in Moray, on the north east coast of Scotland (http://www.itraveluk.co.uk/content/743.html). 

The soup is often served as a starter at formal Scottish dinners.  Cullen Skink is widely served as an everyday dish across the north east of Scotland.

It has been described as 'smokier' and more assertive than chowder, heartier than classical French bisque.

The name skink is derived from Gaelic, a Scots word for a shin, knuckle or hough of beef which has developed the secondary meaning of a soup, especially one made from these.  The word ultimately comes from Middle Dutch schenke, shin, hough, similar to the English word shank.

Cullen Skink

1 tbsp butter

1 medium onion

2 medium potatoes, cut into 1cm pieces

300ml water

250g smoked haddock

250ml milk

2 tbsp finely chopped parsley or chives

s&p

1. melt butter in saucepan, add chopped onions and cook gently for about five minutes.
2. Add potatoes and water and bring to the boil.
3. Simmer 10 minutes.
4. In another pan cover haddock with milk and cook gently for about five minutes, flake gently into large pieces, removing bones.
5. Add milk and flaked fish to saucepan and cook a further couple of minutes.
6. Season with s&p and sprinkle with the parsley or chives.
7. Serve with crusty bread and butter.

see also: http://www.heraldscotland.com/food-drink/celebrity-chefs/simply-special-how-to-make-traditional-cullen-skink.2012121981