My aunt used to make this. (In Maine) She used whole onions, whole potatoes and milk, and dried cod fish. She seemed to cook it for hours on a big wood stove. It was thick and creamy when it was done.
How can you tell a poser if the cooking part isn't included but your just looking at their knife skills? I mean a butcher could have good knife skills, and only know how to cook instant noodles, Great Comment Wish you the best! =)
I WISH they made knives to match hand sizes. His hands are twice my size. So when I chop an onion, it’s like him chopping one the size of a small turnip with a carving knife. No wonder I find that chopping technique hard. My teeny hand is just perched on top of the onion. No control!
I'm from Maine, awesome love seeing my fellow Mainer's speciality foods. This is almost exactly how I make my fish "chowder", save adding a pad of butter in each bowl 😇 I recently found out from a DNA test that I'm mostly British and Scottish! How interesting how my intuition had me make this soup with no recipe the first time, and it was perfect! If I ever have my own restaurant, this would certainly be on the soup menu ✨ Bravo Darren!
Hello Darren, I made your recipe for Cullen Skink on this cold winter day in Colorado. Everyone can’t stop saying how delicious, comforting and perfect your recipe is. I had some homemade crusty sourdough bread that I served with it - just delectable! Thank you so much for sharing your exquisite recipes. You are truly a gem! 🤗
Thanks for this Chef. I'd have NEVER thought to use smoked fish~!!! My fish monger is excellent. He had smoked Whitefish today. I added carrots leeks Fennel Little Dayboat scallops, and some Hake and a used a pound of the smoked whitefish. I reduced the milk so that it barely covered the ingredients and didn't need to puree any potatoes. It was positively divine. So thanks for this.
Going to take my english state exam in about 11 days Well Gonna start preparing for it by learning exactly how to make the fish soup That's a like from me ^_^
I had this on a trip to Edinburgh a few years ago and fell in LOVE from the first bite. I loved it so much that i started making it myself at home and is always a hit amongst family and friends. Simplest recipe with the best taste
I think I had my first Cullen Skink in Buckie not far from Cullen....it was fabulous...I was instantly a fan of this dish. I love your sense that in Summer the skink is more watery and in winter it is thicker and more hearty...I love that. When I sat inside the cafe/restaurant my face was red with cold....the windows were steamed up with the warmth of the company....it was a memorable experience...leaving the restaurant I felt I had experienced something very special...
We are from East Coast Scotland and my mother taught me this recipe as a child when we were in Africa! So glad to know where to get smoked haddock here in the states as I am now in Connecticut!
They used dried cod fish a lot in my area of Maine. It came in a small wooden box with a sliding top. I saw it here in Connecticut many years ago, but I don't know if they still sell it. My great grandfather came from Scotland but I don't know where. All my people are gone now. He was originally in Bayonne, NJ.
Wow this looks DELICIOUS and I don't really even eat fish. I'm going to give this a go. Thank you for sharing your recipe with us Darren. I hope you're having a nice summer. 🌞
Oh, Cullen skink is one of my favourites. I have to admit that I use leeks in stead of onions because I like them better. And skin-on smoked salmon because there is no way for me to get close to smoked haddock
Going to give this one a try, I have always wanted to make Cullen Skink and I find your recipe to be simple and not trying to make it fancy which I appreciate :)
My Granny was from Cullen and made the original Cullen Skink in a pressure pot ohhh it was so good, I always had seconds 😊 great memories I miss her dearly thanks for sharing all the very best this is my favourite soup.
I tried making this a few years ago using smoked fish from my local fish monger. I did not taste good because the fish I used was not COLD smoked. I tried to get cold smoked fish from Stonington Seafood but they don't ship small quantities. My loss because I really wanted to try to make this wonderful and relatively easy comfort dish! I would have made homemade cornbread to compliment my accomplishment!
Thank you Darren for these wonderful videos, I'm not a big seafood person but I'm going to try and make that i do like smoked haddock, Again thanks your a gentleman
I'm a housewifey in the Highlands and I'll just say ye need to cook the tatties separately. cook just covered with water & a bit of salt. tip the fish, onion, milk mix into the cooked tatties (don't strain). simmer a few minutes more, season. Turn off heat and add creme fraiche. Then parsley. Have the toast ready (Mother's Pride or similar😉) with butter. 😂
I will be making this today, thanks for the recipe! My husband and I ate Cullen skink in Cullen at a restaurant in a little white building directly across from the boats. It was the best soup I’ve ever eaten and I hope to duplicate it!
This (or a similar version, which was almost as thick as pudding), simply called 'Finnan Haddie' used to be served at one of my favorite restaurants, "Sachem House", which became"The Sachem Country House" in CT. It was the best thing at the brunch buffet. Thanks for sharing this excellent recipe. (I've not seen it anywhere since.)
I absolutely love your videos so please don't take this as a criticism but merely a suggestion. I just checked Amazon and that small package of haddock costs $90.00!! I think you should have mentioned that. Thank you and again love your videos and all the recipes.
omg! Im right heeah in Maine! I could drive to Stonington and go buy it! that’s awesome thank you! My wife loves fish chowder. I’m going to surprise her with this! Thank you chef.
Darren, Thank you so much for your recipes! It's cold and damp here right now, just like up near Balmoral, and I'm missing the Queen so much. I even miss her mother, I'm THAT old. Feeling a little Scottish today, and will soon order Richard's Stonington Seafood cold smoked haddock. I have always wondered why cold smoked haddock is so much more expensive than cold smoked cod. It seems that they go through the same smoking process, or am I wrong?
Hi Darren, I’m a big fan. I got your cook book today for my first Father’s Day, how lucky am I?! I won’t receive my copy till the 28th and was wondering if you could share the recipe of what you like to eat for dinner on Father’s Day? Do you get a day off from cooking?
Yum. I like how you share tasty recipes that can be done by anyone. I can almost taste the soup through the screen. You’re right, the soup is great the way it is. 😋
I absolutely love smoked haddock but where I live (Toronto, Canada), it's next to impossible to find. It's one of the things I really miss from my many trips to England.
This looks soooo good. Where I live, I can only get frozen cod & I'm OK with that. I'd probably use smokey bacon to saute the onions because I checked out the smoked haddock & too pricey for me! Also, my sis gave me an immersion blender for my b-day a few years back & my blender now collects dust. I am going to try this, but you didn't give measurements. I suppose I can find the actual recipe somewhere. Thanks chef, love your show. It cheers my heart.😊
This would be on my death row last meal alongside a Scottish butchers steak pie. The origins like a lot of simple but tasty dishes is based on what was available to the people of the area. I believe this travelled with the Scots settlers of Nova Scotia & Newfoundland which over time developed into the chowder style originating from those areas. Again a food based on the produce available & later spread by the settlers. Oh and it is akin to ambrosia. I love it.
My gran taught me how to make chowder but this sounds like an extra special type of chowder! I love the name and love that the smoked haddock is from Maine! I never peel potatoes!
Love my Scottish heritage. Sitting in a seafood restauant in Fort William resting up for a walk across the Great Glen way to Inverness over the next week the waitress said "The soup tonight is Cullen Skink". Say what?
I live in ne scotland. I small but key thing missed is they have an extended soak time, fish in milk, to draw as much smoke out of fish and into milk. Hour, 2, 3 cant remember off hand.
It was nearly dinner time as I watched this video yesterday. I had some fresh smoked haddock just delivered and, of course, I had potatoes and onions (I always use red onions for their sweeter taste and they're better for caramelising. Per Darren's recipe, I didn't caramelise these and they didn't colour the skink at all). I just had to leap into the kitchen and make a big panful! It is so quick and easy and wonderfully delicious - so tasty for so few ingredients. Yes, definitely a rival or even superior to Maine chowders! My family is mostly Scottish and my mum used to make this - and so many other fish dishes when we were children. The English don't seem to eat as much fish as the Scots. Thank you Darren for a great reminder and a great recipe!
Wait???? 😮 Where’s Winston???? Does he not like this Scottish meal???🤔😊😁! That looks wonderful. Question: in the early recipes, did the cooks purée the potatoes and onion or did you incorporate that step to simply thicken and smooth the texture of the meal?
good idea Darren conveys his passion and is able to capture the student's attention. always a pleasure to learn from him. appreciate him passing on his knowledge ans secrets :)
Ooh! Sounds delicious! My sister and I love chowders, so I don't think this soup would be a problem for either of us for dinner sometime. Although it's been so hot recently that drinking soup is not the best idea right now.
One of the hardest things about cooking is knowing when to stop when its right. Its hard not to say "just a little bit more" of this or that or I'll add this one last thing. The next thing you know you've ruined your dish or you ended up with an over seasoned pot of stew lol.
My grandma made this except using salmon. She called it salmon chowder. I call it "cream of ____ soup" and use mushrooms or asparagus or spinach or potato or just about any vegetable.
I was in Yarmouth, Nova Scotia many, many years ago, where for the first and only time I had a dish called Finnan Haddie. It was wonderful but what made it so, in this case, was whatever they done with the potatoes. If anyone has a recipe for the potatoes, please, please share here!!!
So what we do in Finnan Haddie is after taking the fish out of the milk, we thicken the broth with a water and flour roux, and we don’t add the potato to the milk, we cook it separately. After thickening the milk, we add in the flaked haddock, and put that over the cooked potatoes.
I really like the "This isn't Master Chef" comment :). Poor people food is a great way to learn about history. .... Interestingly enough "Skink" refers to a type of broth made from scraping the front legs of cattle...poor times indeed. Cullen is a fishing city.
My aunt used to make this. (In Maine) She used whole onions, whole potatoes and milk, and dried cod fish. She seemed to cook it for hours on a big wood stove. It was thick and creamy when it was done.
That sounds as though it yielded every last drop of flavour from every ingredient...and the sauce thickened itself. Lovely!
I didn’t know what my great-grandma served me but I remember her “finnin haddie” - delicious but mysterious!
"If it ain't broke, don't fix it."
*THANK YOU*
Darren, your video's actually make me want to cook and bake. Everyone who knows me knows just how big of a deal that is🥰
I made this today. I can't get Finnan Haddie or haddock here so I cured and smoked some cod. Simple delicious dish, thanks for posting!
where do you live that you can't buy haddock?
@@TheWorldisaLIE2 SE Texas
You can always tell a poser who's just cooking a recipe versus a chef.. it's in their knife skills.. I really love this channel.
How can you tell a poser if the cooking part isn't included but your just looking at their knife skills? I mean a butcher could have good knife skills, and only know how to cook instant noodles, Great Comment Wish you the best! =)
@@ZeliardFTW a Butcher doesn’t go to culinary school to learn all the various cutting the techniques 🙄
I WISH they made knives to match hand sizes. His hands are twice my size. So when I chop an onion, it’s like him chopping one the size of a small turnip with a carving knife. No wonder I find that chopping technique hard. My teeny hand is just perched on top of the onion. No control!
Lovely, love this soup👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
A
I'm from Maine, awesome love seeing my fellow Mainer's speciality foods. This is almost exactly how I make my fish "chowder", save adding a pad of butter in each bowl 😇 I recently found out from a DNA test that I'm mostly British and Scottish! How interesting how my intuition had me make this soup with no recipe the first time, and it was perfect! If I ever have my own restaurant, this would certainly be on the soup menu ✨ Bravo Darren!
Scotland is part of Britain. You can't be mostly "British and Scottish".
Obviously they mean their ancestors came from those regions. Most ancestry DNA tests use regions as well. 🙄
@@hollydaugherty2620 those regions? This is basically like saying you are American and Floridian
This soup is Scottish and has nothing to do with your 'British' ancestry
Hello Darren, I made your recipe for Cullen Skink on this cold winter day in Colorado. Everyone can’t stop saying how delicious, comforting and perfect your recipe is. I had some homemade crusty sourdough bread that I served with it - just delectable! Thank you so much for sharing your exquisite recipes. You are truly a gem! 🤗
That looked souper :) I've only had Cullen Skink from a can and it was still delicious, so I can only imagine how it tastes when freshly made.
This is the best and most authentic recipe I've seen on yt for cullen skink. No need to overcomplicate it.
Thanks for this Chef. I'd have NEVER thought to use smoked fish~!!! My fish monger is excellent. He had smoked Whitefish today. I added carrots leeks Fennel Little Dayboat scallops, and some Hake and a used a pound of the smoked whitefish. I reduced the milk so that it barely covered the ingredients and didn't need to puree any potatoes. It was positively divine. So thanks for this.
Going to take my english state exam in about 11 days
Well
Gonna start preparing for it by learning exactly how to make the fish soup
That's a like from me ^_^
A simplified version of this is a beloved tradition in our house! The only difference is we use fresh flounder or cod.
I had this on a trip to Edinburgh a few years ago and fell in LOVE from the first bite. I loved it so much that i started making it myself at home and is always a hit amongst family and friends. Simplest recipe with the best taste
Same here! We had this for the first time on our honeymoon in Edinburgh 20 years ago and have been making it at home ever since!
I think I had my first Cullen Skink in Buckie not far from Cullen....it was fabulous...I was instantly a fan of this dish. I love your sense that in Summer the skink is more watery and in winter it is thicker and more hearty...I love that. When I sat inside the cafe/restaurant my face was red with cold....the windows were steamed up with the warmth of the company....it was a memorable experience...leaving the restaurant I felt I had experienced something very special...
We are from East Coast Scotland and my mother taught me this recipe as a child when we were in Africa! So glad to know where to get smoked haddock here in the states as I am now in Connecticut!
They used dried cod fish a lot in my area of Maine. It came in a small wooden box with a sliding top. I saw it here in Connecticut many years ago, but I don't know if they still sell it. My great grandfather came from Scotland but I don't know where. All my people are gone now. He was originally in Bayonne, NJ.
Your a purest Darren, that’s what I like about you! Keeping it simple for the plebeians (like me). Thanks
@@sugarphantom7837 terrible isn’t it! They just don’t stop! Every channel has these feckless characters trying to scam people.
So glad to see Winston with his RUclips award. You must be very proud of him. Congratulations 👏
Most divine and comforting meal..thx for sharing
NOW to check out your link to smoked haddock. I've made this dish several times over the years. Now, I can make it with some finesse to my technique.
Wow this looks DELICIOUS and I don't really even eat fish. I'm going to give this a go. Thank you for sharing your recipe with us Darren. I hope you're having a nice summer. 🌞
Thank you, Darren, for another Friday meal recipe.
Oh, Cullen skink is one of my favourites. I have to admit that I use leeks in stead of onions because I like them better. And skin-on smoked salmon because there is no way for me to get close to smoked haddock
Sea Food Soups are not always my favorites....but in this case I am looking forward to trying this one during the winter....thank you!
Thanks Darren, I loved your recipe and your way of explaining them !!!
Going to give this one a try, I have always wanted to make Cullen Skink and I find your recipe to be simple and not trying to make it fancy which I appreciate :)
My Granny was from Cullen and made the original Cullen Skink in a pressure pot ohhh it was so good, I always had seconds 😊 great memories I miss her dearly thanks for sharing all the very best this is my favourite soup.
I tried making this a few years ago using smoked fish from my local fish monger. I did not taste good because the fish I used was not COLD smoked. I tried to get cold smoked fish from Stonington Seafood but they don't ship small quantities. My loss because I really wanted to try to make this wonderful and relatively easy comfort dish! I would have made homemade cornbread to compliment my accomplishment!
I love that you went with a Scottish dish since the Duke and Duchess of Cambridge just visited!
I love it when Darren gets on his soap box 😂
Getting a bit cold here in UK. I made this today. Gorgeous. Thank you x
Too bad we have so much seafood in Chile but no smoked haddock. Will try with smoked salmon- This recipe looks absolutely delicious. Thank you!
Thank you! The last vid you did with Stonington fish sent me to the moon! I ordered the Fin Haddie and made myself a fisherman’s pie.
I so look forward to making this for my husband and children! I’ll pretend to be a lovely Scottish housewife. Thanks for the recipe!
Another use for smoked haddock! 👍 We use it to make Kedgeree. Thanks Darren, always a pleasure.
Check out my kedgeree video
Thank you Darren for these wonderful videos, I'm not a big seafood person but I'm going to try and make that i do like smoked haddock, Again thanks your a gentleman
I'm a housewifey in the Highlands and I'll just say ye need to cook the tatties separately. cook just covered with water & a bit of salt. tip the fish, onion, milk mix into the cooked tatties (don't strain). simmer a few minutes more, season. Turn off heat and add creme fraiche. Then parsley. Have the toast ready (Mother's Pride or similar😉) with butter. 😂
I will be making this today, thanks for the recipe! My husband and I ate Cullen skink in Cullen at a restaurant in a little white building directly across from the boats. It was the best soup I’ve ever eaten and I hope to duplicate it!
The best thing in your videos is your personality. Thanks for sharing these lovely recipes😊
Hello from rural Illinois! I love the British and Scottish dishes. And the Winston jokes!
This (or a similar version, which was almost as thick as pudding), simply called 'Finnan Haddie' used to be served at one of my favorite restaurants, "Sachem House", which became"The Sachem Country House" in CT. It was the best thing at the brunch buffet. Thanks for sharing this excellent recipe. (I've not seen it anywhere since.)
Looks great! I love cream soups, especially with seafood. I also like a lot of black pepper in my soup, so nice touch.
I absolutely love your videos so please don't take this as a criticism but merely a suggestion. I just checked Amazon and that small package of haddock costs $90.00!! I think you should have mentioned that. Thank you and again love your videos and all the recipes.
Holy shit! I've just made this and on my first go it is by far one of the most delicious chowders I have eaten in my life! 😋
Mmmm…. So easy! This’ll be next Friday’s menu , very much looking forward to it. Thanks!
I checked out Stonington. Very reasonable prices. It ain't cheap, but it's affordable.
omg! Im right heeah in Maine! I could drive to Stonington and go buy it! that’s awesome thank you! My wife loves fish chowder. I’m going to surprise her with this! Thank you chef.
The recipe I have which is around two hundred years old, includes mashed potatoes to thicken it.....beautiful soup.
The one thing that I've never tried but I know I would absolutely love!!
I don’t care for fish but this skink has me salivating
Oh my goodness!! This looks so very delicious! Thank you so much for another wonderful video and recipe!! 💖
It definitely is delicious - surprisingly so for a recipe with so few simple ingredients.
Yummy! I will definitely be making this when I next come across some good smoked haddock.
Oh wow, that looks incredible! Lovely video!
Darren, Thank you so much for your recipes! It's cold and damp here right now, just like up near Balmoral, and I'm missing the Queen so much. I even miss her mother, I'm THAT old. Feeling a little Scottish today, and will soon order Richard's Stonington Seafood cold smoked haddock. I have always wondered why cold smoked haddock is so much more expensive than cold smoked cod. It seems that they go through the same smoking process, or am I wrong?
Hi Darren, I’m a big fan. I got your cook book today for my first Father’s Day, how lucky am I?! I won’t receive my copy till the 28th and was wondering if you could share the recipe of what you like to eat for dinner on Father’s Day? Do you get a day off from cooking?
Thank you for another great video! This soup looks delicious!
Yum. I like how you share tasty recipes that can be done by anyone. I can almost taste the soup through the screen. You’re right, the soup is great the way it is. 😋
Thank you so much 😊
@@Darren_McGrady I'm fangirling right now that you commented! 💗
I absolutely love smoked haddock but where I live (Toronto, Canada), it's next to impossible to find. It's one of the things I really miss from my many trips to England.
This looks soooo good. Where I live, I can only get frozen cod & I'm OK with that. I'd probably use smokey bacon to saute the onions because I checked out the smoked haddock & too pricey for me! Also, my sis gave me an immersion blender for my b-day a few years back & my blender now collects dust. I am going to try this, but you didn't give measurements. I suppose I can find the actual recipe somewhere. Thanks chef, love your show. It cheers my heart.😊
My Grandmother, made this a couple times a winter. So good!
Looks so good! I probably can't afford smoked haddock from Maine but maybe save up for a Christmas dinner!👍
This would be on my death row last meal alongside a Scottish butchers steak pie. The origins like a lot of simple but tasty dishes is based on what was available to the people of the area.
I believe this travelled with the Scots settlers of Nova Scotia & Newfoundland which over time developed into the chowder style originating from those areas. Again a food based on the produce available & later spread by the settlers. Oh and it is akin to ambrosia. I love it.
Other way round. Skink is a recipe from the 80s and is a variation on American chowders.
My gran taught me how to make chowder but this sounds like an extra special type of chowder! I love the name and love that the smoked haddock is from Maine! I never peel potatoes!
Nice to see you back
Love my Scottish heritage. Sitting in a seafood restauant in Fort William resting up for a walk across the Great Glen way to Inverness over the next week the waitress said "The soup tonight is Cullen Skink". Say what?
Will try this soup. It looks delicious.
Love thick soup with rustic flavours, this would be ideal,
Thanks for sharing these recipes with us, Darren! I have never heard of this dish before.
You could have lost me at fish, but I'm such a fan, I enjoy you talking about... anything! :)
Well this is going on my list of things to make!
I love this soup, I had it on the Isle of Arran, but here in New Zealand we can't get even a close match to the fish.
Yes, I love soup!
@@dineshdsouza2797 impasta
So Instant soup it is then right? (Oh I'm about to make some instant cream of chicken soup, and its going to be soooooo amazing! Trust me!
Clever soup recipe,by flavors making yummy .
I’ve missed your Show. I didn’t get any Notifications like usual. I Love watching you Cook.
I live in ne scotland. I small but key thing missed is they have an extended soak time, fish in milk, to draw as much smoke out of fish and into milk. Hour, 2, 3 cant remember off hand.
This is my favourite so far i think! Fish and soup are both great!
WONDERFUL, finally a kosher recipe from this channel i am going to make this tomorrow night for shabbos dinner!
Looks so scrumptious 😋
I love 💕 your channel Darren I gain a few pounds when I binge watch this recipe looks amazing 😊
I've been craving this, thanks for the great recipe.
It was nearly dinner time as I watched this video yesterday. I had some fresh smoked haddock just delivered and, of course, I had potatoes and onions (I always use red onions for their sweeter taste and they're better for caramelising. Per Darren's recipe, I didn't caramelise these and they didn't colour the skink at all). I just had to leap into the kitchen and make a big panful! It is so quick and easy and wonderfully delicious - so tasty for so few ingredients. Yes, definitely a rival or even superior to Maine chowders! My family is mostly Scottish and my mum used to make this - and so many other fish dishes when we were children. The English don't seem to eat as much fish as the Scots. Thank you Darren for a great reminder and a great recipe!
I stay 4 miles from cullen. My dad who was a fisherman used to add carnation milk to his cullen akink
Wait???? 😮 Where’s Winston???? Does he not like this Scottish meal???🤔😊😁! That looks wonderful. Question: in the early recipes, did the cooks purée the potatoes and onion or did you incorporate that step to simply thicken and smooth the texture of the meal?
Amazing! I am going to make this!
What about making a video cooking masterclass like Gordon Ramsay's ? You are an excellent teacher good at explaining ! Best regards, Yves from France.
good idea Darren conveys his passion and is able to capture the student's attention. always a pleasure to learn from him. appreciate him passing on his knowledge ans secrets :)
@@vicentbousquet6690 First and foremost I think he has a lot of discipline for mastery
excellent suggestion
I hope the Chef will agree on that for soon !
@@markalbrecht9294 great idea
I can see this in a stock pot or similar, and then using the immersion blender to get it as thick as you want.
Looks delicious this "cullen chowder"😊
Ooh! Sounds delicious! My sister and I love chowders, so I don't think this soup would be a problem for either of us for dinner sometime. Although it's been so hot recently that drinking soup is not the best idea right now.
the best thing about this soup is that it's not a thickened chowder, it's lighter with just the whole milk.
Looks yummy
i am going to make this while i am camping
Love this! But here in the States, I use smoked Trout. In the Midwest, smoked white fish is excellent. Chives are nice, too.
Love your knife block!
Looks and sounds delicious!
One of the hardest things about cooking is knowing when to stop when its right. Its hard not to say "just a little bit more" of this or that or I'll add this one last thing. The next thing you know you've ruined your dish or you ended up with an over seasoned pot of stew lol.
Thank you, Darren McGrady.
My favourite soup.
Regards from Scotland.
You know what, I'll cook that
My grandma made this except using salmon. She called it salmon chowder. I call it "cream of ____ soup" and use mushrooms or asparagus or spinach or potato or just about any vegetable.
I was in Yarmouth, Nova Scotia many, many years ago, where for the first and only time I had a dish called Finnan Haddie. It was wonderful but what made it so, in this case, was whatever they done with the potatoes. If anyone has a recipe for the potatoes, please, please share here!!!
So what we do in Finnan Haddie is after taking the fish out of the milk, we thicken the broth with a water and flour roux, and we don’t add the potato to the milk, we cook it separately. After thickening the milk, we add in the flaked haddock, and put that over the cooked potatoes.
Finnan haddie is a Scottish dish
I really like the "This isn't Master Chef" comment :).
Poor people food is a great way to learn about history. .... Interestingly enough "Skink" refers to a type of broth made from scraping the front legs of cattle...poor times indeed. Cullen is a fishing city.
I’ve lived in Dallas my whole life!