Cullen Skink recipe

• 650 g (22.9oz) floury potatoes
• 1 onion, finely chopped
• 1 l (1.8pints) water
• 1 large smoked haddock fillet
• 25 g (0.9oz) butter
• 100 ml (3.5fl oz) milk

1. Wash the potatoes and put into a pot with the onion and water.
2. Bring to a simmer and cook until the potatoes are almost ready.
3. Place the haddock on top and cook for about 5 minutes until it is cooked through.
4. Remove from the heat and leave to cool.
5. To finish the broth, remove the fish.
6. Take off the skin and remove the bones.
7. Reserve the flakes of cooked fish.
8. Remove the potatoes.
9. Skin and cut roughly into bite-sized chunks.
10. Return to the broth with the flaked fish.
11. Reheat and add butter.
12. Adjust the consistency with the milk and stir.
13. Season with salt and black pepper (and/or cayenne) and serve with bread and butter.

potatoes, onion, l, fillet, butter, milk

Taken from www.lovefood.com/guide/recipes/42978/cullen-skink-recipe (may not work)