Cullen Skink

  • One pint of milk
  • Four large potatoes
  • Two medium onions
  • Three or four fish fillets (preferably smoked haddock, but smokeless haddock will work too)
  • A small amount of butter (or margarine)
  • salt and pepper
  • First, peel the potatoes and place them in a pan of boiling water on the cooker. 
  • While they are cooking, prepare the fish by carefully removing any bones left behind by the fishmonger. 
  • Chop the onion and gently fry it in the butter or margarine in a large pan. Then add the milk and fish and bring back to the boil.
  • When the potatoes are about almost completely cooked but not mushy, drain them, then add them to the mixture of onions, milk and fish. 
  • Add salt and pepper generously.
  • Continue to cook until the potatoes are soft, then adjust the seasoning and serve.

Post a Comment