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Cullen Skink the Scottish Fish Stew

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  • Yield: 4 servings 1x


  • 500g or 1lb undyed smoked haddock fillets
  • 1 medium onion peeled and sliced
  • 900ml or 1 1/2pints whole milk
  • 1 large floury potato – peeled and diced
  • 1oz or 30g butter
  • 1 bay leaf
  • Freshly grated nutmeg
  • Chives and parsley to garnish
  • Salt and pepper to taste


  1. Melt the butter in a large pan and cook the onion until soft. Add the potato, bay leaf,
  2. a good grating of nutmeg and the milk and simmer for about 15 min, or until the
  3. potato is almost cooked.
  4. Cut the haddock into 2 or 3 pieces and add to the pan. Simmer for 10 min or less until
  5. the fish is cooked.
  6. Remove the fish to a plate and once cool enough to handle, remove the skin and flake
  7. the fish gently.
  8. Use a potato masher to crush the potatoes in the soup. Remove the bay leaf and add
  9. the fish back to the pan. Stir. Season and bring the soup back to a simmer.
  10. Stir in the chives and serve garnished with chopped parsley.
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