Cullen Skink

Ingredients

• 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

Method

• 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.