Cullen Skink

Preparation

1. 1
   Step 1

   Peel and finely dice the medium onion.

2. 2
   Step 2

   Peel the 400g potatoes and cut them into small, even cubes.

3. 3
   Step 3

   Finely chop the 1/2 small bunch of fresh parsley or chives.

4. 4
   Step 4

   Melt the 1 tbsp of unsalted butter in a large pot over medium heat.

5. 5
   Step 5

   Add the diced onion to the pot and sauté until soft and translucent.

6. 6
   Step 6

   Add the cubed potatoes to the pot and stir to coat them with the butter.

7. 7
   Step 7

   Pour in enough water to just cover the potatoes and bring to a boil.

8. 8
   Step 8

   Reduce the heat and simmer the potatoes until they are tender.

9. 9
   Step 9

   Place the 250g smoked haddock on top of the potatoes.

10. 10
    Step 10

    Cover the pot and poach the fish for 8 minutes until it flakes easily.

    Timer · 8 min
11. 11
    Step 11

    Remove the haddock from the pot, flake it into pieces, and set aside.

12. 12
    Step 12

    Pour the 250ml whole milk into the pot with the potatoes.

13. 13
    Step 13

    Mash some of the potatoes in the liquid to thicken the soup slightly.

14. 14
    Step 14

    Return the flaked fish to the pot and stir gently to combine.

15. 15
    Step 15

    Garnish the soup with the chopped fresh herbs before serving.