Along the Viaduct

This morning we've been out to Cullen. A small fishing village about 15 minutes away from us that is famous for being the home of "Cullen Skink" (or a John says "it's just fish soup!"). Instead of a walk along the beach we walked along the top of the viaduct.


It's about a mile from the golf course to the village square. We'd gone out early as the sun was out and it was lovely and warm walking along the top.
I was so busy looking at the view of the village that I didn't notice this little Folly on the other side of the bridge. It's actually across the road but it looks like it's right next to the viaduct in this photo.

I love the way the old houses are so tightly packed together. I assume that's because originally there wasn't a lot of space to build them but I could be wrong.

In this picture you can just make out the harbour which was designed by Thomas Telford who was a Scottish architect and all round smarty pants!

Cullen Skink

Ingredients

1kg (2 1/4 lb) smoked haddock fillets
600ml (1 pint) milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
freshly ground black pepper to taste
handful chopped fresh parsley for garnish



Preparation method
1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk and simmer until tender, about 10 minutes.
2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.