Cullen Skink is an extremely easy and nutritiously tasty meal which has been a little forgotten in recent years, serve with your homemade bread  to make a filling alternative to meat and two veg.

Cullen Skink

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Serves 4

• 2 pieces of smoked haddock or smoked cobbler
• 1 large onion chopped
• 4 largish potatoes peeled and diced
• 300 mls of hot water
• 300 mls milk or 1 tin of evaporated milk for a creamier end result
• 25g butter for frying
• a handful of parsley to finish
• A sprinkle of Turmeric for colour (optional)
• 1/4 tsp of white pepper for the fish milk
• Add a chicken stock cube if desired.

1. In a large pot heat the butter and fry the
2. onion for 5mins
3. Add the potatoes and the hot water and cook for 15 mins (soup base)
4. In a separate pot place the fish in the peppered milk and slowly cook for around 5mins.
5. Remove the fish from the milk and retain the milk for later
6. When the fish has cooled flake in to large pieces and add to the soup
7. Add the milk to your soup mixture, if it looks like the milk has split which is very common, sieve it into the pot.
8. Continue to cook until the potatoes are soft if they are not already.
9. Salt and pepper to taste.
10. Serve and sprinkle over the chopped parsley to finish.