My Favourite Recipes Starters Puddings Other

Cullen Skink

Starters Puddings Other


1 tablespoon butter
1 medium onion
2 medium potatoes, peeled and cut into 1cm cubes
300ml water
250g smoked haddock
250ml milk
salt and pepper to taste
2 tablespoons finely chopped parsley or chives


Melt butter in a saucepan over medium heat, then add onion and fry gently until transparent. Cook for about 5 minutes but do not allow to brown.
Add potatoes and water and bring to boil. Simmer for 15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cook gently for about five minutes until just tender. Remove from the milk and, when cool enough to touch, flake gently into large pieces, removing bones.
Add milk and flaked fish to saucepan containing potatoes and other ingredients and cook for a further 5 minutes. Season with salt and pepper and sprinkle with chopped parsley.
Serve with crusty bread and butter.