The last 3 weeks have been horrendous and there doesn’t seem to be any end in sight. I won’t/can’t tell you about it but my lovely husband has brought me home to Sens and will be joining me in a week for very un-merry Christmas holidays. I haven’t touched my camera for over 3 weeks and the food I cooked was neither interesting nor “correct”. I am cooking and posting today in an effort to keep my sanity. Enough said.
And isn’t this cullen skink lovely? I think it’s better than the one I made before; more flavorful and more attractive. Probably because this time I just did what I thought was right and mentally challenged Jamie Oliver to criticize. The fishmonger didn’t have a full pound of smoked haddock but threw in a piece of house smoked salmon to make up the weight that was brilliant! From now on, I will always include a little salmon. Cullen skink doesn’t usually contain mussels but so what!
Once in West Africa, someone quoted a proverb, “You eat alone, you die alone.” Don’t eat this alone! Invite the neighbors, I did. They’ll thank you. By the way, this is easy.
Smoked Haddock, Salmon and Mussel Soup
2 tbsp butter
1 onion, halved and thinly sliced
3 large cloves of garlic, thinly sliced
1 leek, thinly sliced
1 lb potatoes, cubed
3/4 lb smoked haddock
1/4 lb smoked salmon
3 cups milk
1/2 tsp black pepper
2 bay leaves
1 quart fresh mussels
Cook the onion, garlic and leek in the butter until the onion and leek are tender. Add the potatoes and place the whole pieces of haddock and salmon on top. Add 1 1/2 cups of the milk, water to cover, the pepper and bay leaves, bring to a boil and simmer for about 5 minutes or until the fish begins to flake. Remove the fish and set aside. Continue to cook the potatoes until they are tender.
Add the rest of the milk, then bring to a boil and add the mussels. Cover and cook until the mussels open. Gently stir in the reserved fish, sprinkle with parsley and serve.