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Scottish Cullen Skink

The Recipe Fancy giving it a go at home?

What you need

Here are the essentials

  • 225g smoked haddock fillet
  • 250ml skimmed milk
  • ½ medium onion, peeled and roughly diced
  • 200g potatoes, peeled and roughly diced
  • 1 stick celery, roughly chopped
  • 1 Chicken Broth Cube
  • 250ml water
  • 1 tbsp fresh parsley, chopped

How to make it

Here's what you need to do

  1. Poach the haddock fillets in a pan with the milk
  2. Bring to the boil and reduce to a low simmer for 8 mins
  3. Remove the fish with a slotted spoon and place to one side
  4. Add all the remaining ingredients (except for the parsley) to the pan, crumbling in the stock cube
  5. Bring to the boil and reduce to a simmer for 20 mins or until the potatoes are cooked through
  6. Puree using a blender or food processor, return to the pan and add the parsley
  7. Remove any skin from the fish and break it into bite-sized chunks
  8. Return to the pan and heat through before serving

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