Cullen Skink

🛒 Ingredients

• Smoked Haddock Fillet 100 g · 90 kcal
• Potatoes 75 g · 57 kcal
• Onion 30 g · 12 kcal
• Whole Milk 150 g · 93 kcal
• Heavy Cream 30 g · 100 kcal
• Unsalted Butter 10 g · 72 kcal
• Fresh Parsley 5 g · 1 kcal

👨‍🍳 Instructions

1. Gently poach the smoked haddock in 150ml of milk and enough water to cover, until just cooked; remove the fish, flake it, and set aside, reserving the poaching liquid.
2. Melt butter in a large pot, then add finely diced onion and cook until softened without browning, about 5 minutes.
3. Add diced potatoes to the pot with the onions, then pour in the reserved poaching liquid and an additional 150ml of milk to just cover the vegetables.
4. Bring to a simmer and cook until the potatoes are tender, then gently mash some of the potatoes against the side of the pot to thicken the soup.
5. Return the flaked haddock to the pot, stir in the heavy cream, and heat through gently without boiling.
6. Season with salt and freshly ground black pepper to taste, then stir in chopped fresh parsley just before serving.