Cullen Skink

• 1 onion, chopped
• 2 lbs floury potatoes, chopped into small cubes
• 1 garlic clove, chopped
• 2 ounces butter
• 2 pints milk
• 1 12 lbs smoked haddock
• 1 tablespoon parsley, chopped
• 12 teaspoon salt and pepper

1. Soften the onion and garlic in the butter for 10 minutes.
2. Add the milk and bring slowly to the boil before adding the potatoes.
3. Simmer for 20 minutes until the potatoes are soft.
4. Add the haddock and poach for 5 minutes.
5. Remove the haddock and when cool enough to handle flake the fish removing any bones and skin as you do.
6. Bring the soup up to heat again, add the parsley, salt and pepper and haddock.
7. Serve with a sprig of parsley.

onion, potatoes, garlic, butter, milk, haddock, parsley, salt

Taken from www.food.com/recipe/cullen-skink-422658 (may not work)