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Cullen skink

Ingredients

  • 1lb pack Finnan Haddie (smoked haddock)
  • 2 pints whole milk
  • 2 oz butter
  • 85 ml heavy cream
  • 1 bay leaf
  • 24oz red potatoes, skin on, cut into 1" cubes
  • 2 medium onions
  • salt and pepper
  • chopped flat leaf parsley

Instructions

Peel and halve one of the onions. Place into a pan with the milk and bayleaf, bring just to the boil and simmer for 5 minutes.

Add the fish, simmer a further 4 minutes then remove the fish and strain the milk into a jug — discard the onion and bayleaf.

Peel and chop the remaining onion. Melt the butter in a large pan, saute the onion over gentle heat for 5 minutes until softened but not browned.

Add the reserved milk and potatoes. Bring up to a boil then simmer for 15 minutes or as required until they are cooked. Remove about half the potatoes and mash them, return to the pan and stir in to thicken up. Add the cream and fish. Season to taste. Warm through but do not let boil.

Serve garnished with the parsley and crusty bread.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 1 large bowl (~1/4 of pot)
  • Calories: 640
  • Protein: 40 g
  • Carbs: 50 g
  • Fat: 31 g
  • Saturated fat: 19 g
  • Fiber: 5 g
  • Total sugar: 18 g
  • Sodium: 1340 mg