Cullen skink

Ingredients

• smoked haddock1 lb
• milk2 cup
• onion, chopped1 piece
• butter2 tbsp
• potatoes, peeled and diced2 piece
• cream.5 cup
• Salt and pepperAs needed
• Fresh parsleyAs needed

Instructions

1. 1

   Step 1

   In a large pot, gently poach 1 lb of smoked haddock in 2 cups of milk for 10 minutes. Remove the fish, flake it, and set aside, reserving the milk.

2. 2

   Step 2

   In the same pot, sauté 1 chopped onion in 2 tbsp of butter until softened.

3. 3

   Step 3

   Add 2 peeled and diced potatoes and the reserved milk to the pot. Simmer until the potatoes are tender.

4. 4

   Step 4

   Lightly mash some of the potatoes to thicken the soup.

5. 5

   Step 5

   Return the flaked haddock to the pot and stir in 1/2 cup of cream. Heat through but do not boil.

6. 6

   Step 6

   Season with salt and pepper and garnish with fresh 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.