Cullen Skink Recipe

1. In a large pot, melt the butter over medium heat. Add the chopped onions and leeks and sauté until softened, about 5 minutes.

2. Add the diced potatoes to the pot and continue to cook for another 5 minutes, stirring occasionally.

3. Pour in the fish or vegetable stock and bring the mixture to a simmer. Cook until the potatoes are tender, about 15-20 minutes.

4. While the potatoes are cooking, place the smoked haddock fillets in a separate pan and cover with the milk. Simmer gently until the fish is cooked through and flakes easily, approximately 10 minutes.

5. Once the fish is cooked, remove it from the milk, and carefully flake it into bite-sized pieces, discarding any skin and bones.
6. Add the flaked smoked haddock to the pot with the potatoes, leeks, and onions.

7. Pour in the milk used to poach the fish, straining it through a fine sieve to remove any remaining bones or skin.

8. Season the soup with salt and pepper to taste. Be cautious with the salt, as the smoked haddock already adds some saltiness.

9. Allow the soup to heat through without boiling. If needed, add more milk or stock to achieve your desired consistency.

Serve the Cullen Skink hot, garnished with chopped fresh parsley and a slice of bread.