Cullen Skink

(Serves 4)

Ingredients

• 450 gms smoked haddock
• 1 onion, peeled
• 1 bay leaf
• 750 mls milk
• 750 mls water
• 55 gms butter
• 1 onion, chopped
• 450 gms potatoes, peeled, chopped into bite-size pieces
• fresh black pepper
• fresh parsley, finely chopped
• cream to taste (optional)

Method

Place the haddock, the whole onion and bay leaf into a wide pan with the milk and water. Bring gently to the boil and simmer for five minutes, then leave to cool for 15 minutes.

Strain the liquid, keeping it aside, then skin and carefully bone the haddock.

In another saucepan, melt the butter and fry the chopped onion until transparent. Add the strained liquid and potatoes and cook until soft. Leave most of the potato pieces whole, mashing a few.

Flake the fish into the mixture, season and heat through.

Serve with a sprinkle of parsley. You can also add a little cream.

NB: Yesterday’s mashed potato can be substituted for uncooked potatoes.