Sail with New Freebooters

Even in light weather, sailing can give you an appetite. During a windy passage, you work hard and need to keep warm. You need tasty food that packs a big calorie punch, but it needs to be easy to prepare or re-heat using the typical two-burners-and-a-small-oven found in a yacht galley.

Kay McMahon’s Goulash Soup recipe fits this bill admirably, and Sophie Turner has offered me two recipes that she used to cook on board for her father. Here’s the first one.

CULLEN SKINK

Cullen is a fishing village not far from where I used to live in Morayshire, and skink was originally made from shin of beef. Cullen skink, however, is a thick and hearty fish soup.

INGREDIENTS

225 grams un-dyed smoked haddock fillet, flaked
2 tablespoons butter
1 finely chopped onion
1 pint full fat milk (none of your low-octane diet stuff here)
250 grams potatoes, cut into half-inch cubes
Lemon juice, salt and pepper to taste
350 grams boned, skinned cod, flaked
150 ml double cream
2 tablespoons chopped parsley

To flake and debone the fish, simmer in a pan for 4 or 5 minutes, then pull it off  the skin in flakes with a fork.

1. Heat the butter in a pan and add the onion.  Cook gently until soft (about ten minutes).
2. Add the milk, bring to simmer then add the potatoes and cook for another ten minutes.
3. Take the flaked cod and haddock, add to the pan and cook for another ten minutes.
4. Gently mash the mixture until ½ of it is mashed.  Add the cream and the parsley.
5. Season to taste with salt and pepper, and maybe a touch of lemon juice if required.
6. Serve with a garnish of lemons and parsley.

VERY SIMPLE, VERY FILLING AND VERY EASY! LOVELY ON A COLD DAY!