Cullen Skink - The Rick Stein method

Step 1

Melt the butter in a pan, add the onion and cook gently for 7 - 8 minutes until it is soft but not browned.

Step 2

Pour in the milk and bring to the boil.

Step 3

Add the diced potatoes and simmer for 20 minutes until they are really soft.

Step 4

Add the smoked haddock and simmer for 3 - 4 minutes, until it is cooked and will flake easily.

Step 5

Carefully lift the fish out onto a plate and leave to cool slightly.

Step 6

Meanwhile crush some of the cooked potatoes up against the side of the pan with the wooden spoon to thicken the soup a little.

Step 7

When the smoked haddock is cool enough to handle, break the fish into flakes, discarding the skin and any bones.

Step 8

Return fish to the pan and stir in the parsley and some seasoning to taste.

Step 9

Serve garnished with a little more chopped parsley.