Cullen Skink

Ingredients

• 3 tablespoons butter
• 1 onion, finely chopped
• 2 large potatoes, peeled and diced
• 2 cups vegetable stock
• 1 bay leaf
• 1 pound smoked haddock fillet
• 1 cup whole milk
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Directions

1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the potatoes and stock, and season with salt and pepper. Add the bay leaf and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
3. Add the haddock to the soup and simmer for 5 minutes, until cooked through. Remove the bay leaf.
4. Using a slotted spoon, transfer the haddock and potatoes to a bowl. Set aside.
5. Add the milk to the soup and simmer for 5 minutes. Return the haddock and potatoes to the soup and heat through.
6. Stir in the parsley and serve.

Interesting Facts

• Cullen skink is a traditional soup from the town of Cullen, Scotland.
• The soup is traditionally served as a starter or light meal.
• Cullen skink is often served with a side of crusty bread.