Cullen skink

• unsalted butter↗1 tbsp tbsp
• onion↗1 medium
• potatoes↗400g medium g

  (about 2), peeled and diced 1cm cubes

• smoked haddock↗250g g
• whole milk↗250ml ml
• parsley↗½ small bunch of

  or finely chopped onion stalks

Step-by-step instructions

1. 1

   Melt the butter in a pot over medium heat, then add the onion and sauté for 5–8 minutes until it becomes translucent, not browned. Add the potatoes and 300 ml water and bring to a boil. Reduce the heat slightly and simmer for 10–15 minutes.

2. 2

   Meanwhile, place the smoked haddock in another pot and cover it with milk. Cook over low heat for 5 minutes, or until the fish is tender. Remove the haddock with a slotted spoon (reserve the milk), transfer to a plate and let it cool slightly. When cool enough to handle, break it into large pieces, removing any bones.

3. 3

   Return the reserved milk and the broken haddock to the pot with the potato mixture and cook for another 5 minutes. Season to taste and sprinkle with parsley before serving.