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Cullen skink

Meat-free¹. Gluten-free. Egg-free. Nut-free. Sugar-free. Low fat.

1 kg (2 lb) finnan haddock or undyed smoked haddock
1 large onion, chopped
600ml (1 UK pint, 2&frac; US cups plus 2 tblsp) milk
550g (1¼ lb) potatoes, boiled
butter for mash
salt and pepper
30g (½ oz, 2 tblsps) butter
Chopped chives or parsley to garnish

Mash the potatoes and season with butter, salt and pepper and a little of the milk.

Skin the haddock and poach with the onion in enough water to cover until the fish turns creamy.

Remove fish from pan. Debone and flake fish.

Return bones to the pan and simmer for about 1 hour. Strain.

Put the stock, milk and fish into a pan and bring to the boil. Check seasoning and stir in enough mashed potato to make a nice thick, smooth consistency.

Reheat, add the butter in small pieces and serve garnished with the chives or parsley.

Notes:

1. Contains fish

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Cullen skink

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