Cullen Skink

Ingredients

• Haddock1 palm (100 g)
• Potato1 medium (180 g)
• Onion1/2 count (75 g)
• Whole Milk1 cup (240 ml)
• Butter1 tablespoon (30 g)

Instructions

1. 1

   Step 1

   Place the fish In a pot filled with boiling water. Poach gently for about 5 minutes or until the fish is cooked through.

2. 2

   Step 2

   Remove the fish and set aside the cooking liquid. Once cool, flake the fish, removing any bones.

3. 3

   Step 3

   In another pot or saucepan, melt the butter over medium heat. Add the chopped onions and cook until translucent.

4. 4

   Step 4

   Dice the potatoes and add along with the cooking liquid. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.

5. 5

   Step 5

   Once the potatoes are cooked, lightly mash half of them in the pot to thicken the soup.

6. 6

   Step 6

   Add the fish and the milk or cream. Heat gently, being careful not to let it boil.

7. 7

   Step 7

   Salt and pepper to taste.

8. 8

   Step 8

   Serve hot.

9. 9

   Step 9

   Optional: Garnish with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cullen Skink can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.