I originally found a recipe for Cullen Skink when I was researching nutmeg recipes for my Spice It Up! class. But, looking at timing - only an 85 minute class - was not enough to do it justice. So, I skipped it for the dozen kiddos and made it for my family for dinner with Salt Bread. 'Red book worthy!' it was declared by two of Mann boys, after the first taste. It was the big one and the middle one, in case you were wondering; the little one reserved judgment. And I have say, it was tasty. Anyway...to the recipe...because this soup is amazingly delicious! The name of this rich soup comes from the fishing village of Cullen, in Northern Scotland. "Skink" is a soup made originally from a shin of beef; it is sometimes called Smoked Haddock Chowder. 1 leek, trimmed and thinly sliced 1 fennel bulb, trimmed and finely diced 1 onion, diced 2 shallots, diced pat of butter splash of olive oil 4 potatoes, washed and diced 2 pieces of smoked trout (I...