Cullen Skink with King Prawns

• 4 whole haddock Smoked,Skinned and Boneless Fillets
• 2 medium onions Finely Chopped
• 2 large potatoes Roughly Cubed
• 2 pints milk
• 20 whole shrimp (King Prawns Preferable)
• 2 x bay leaves
• 3 tablespoons double cream
• 20 x chives chopped finely
• 1 pinch black pepper

1. (Make Sure the Haddock fillets are Skinned and Boned before beginning)
2. Roughly cube the Potato and finely chop the Onion, set to one side.
3. Put the Milk in a large saucepan with the Bay Leaves; poach the Haddock for a few minutes.
4. Remove the Haddock and flake, put to one side.
5. Tear the King Prawns (peeled) in half roughly, put to one side.
6. Add the Potato and Onion to the pan, cook slowly until the vegetables are soft.
7. (REMOVE BAY LEAVES) Blend the Milk and vegetables until they are a smooth, creamy consistency, replace to pan.
8. Add the flaked Haddock, King Prawns and 2tbsps double cream, stir through.
9. Add pepper to taste.
10. Serve hot with a swirl of cream and chopped chives as garnish.
11. Best served with crusty, buttered brown bread.

haddock, onions, potatoes, milk, shrimp, bay leaves, double cream, chives, black pepper

Taken from recipeland.com/recipe/v/cullen-skink-king-prawns-49986 (may not work)