Traditional Cullen Skink

by Bertha Niven

Melt the butter in a large pan and add the onion and leek
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
20 MINS

Ingredients

2-3 Smoked Haddock Fillets
50g Butter
1 large Onion (chopped)
½ a Leek (white section only, chopped)
700g Potatoes (chopped)
300ml Milk
Small carton Single Cream

Traditional Cullen Skink

Instructions

Melt the butter in a large pan and add the onion and leek, then add the potato taking care not to let it stick to the base of the pan. Add the milk and bring to the boil, reduce to a simmer and cook slowly.

Separate the fish into chunks and add to the soup, simmer until cooked and add the cream to serve.

Serve with crusty bread and butter.

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