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    Cullen Skink

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    Cullen Skink

    Serves: Serves 6 as a starter


    • 50g unsalted butter
    • 1 finely chopped onion
    • Bay leaf
    • Blade of mace (optional)
    • 600ml milk
    • 300ml water
    • 350g small, evenly sized new potatoes
    • 450g hot-smoked haddock fillets
    • 142ml carton double cream
    • Chopped chives


    1. Melt 50g unsalted butter in a large saucepan. Add 1 finely chopped onion and cook gently for about 7 minutes, until soft but not browned. Then add a bay leaf and a blade of mace (optional) and pour in 600ml milk and 300ml water. Drop in 350g small, evenly sized new potatoes, bring to the boil and simmer for 20-25 minutes, until cooked. Remove the bay leaf and mace.
    2. Using a wooden spoon, lightly crush the potatoes against the side of the pan, then cut 450g hot-smoked haddock fillets into large pieces and add to the soup. Stir in a 142ml carton double cream, bring back to boiling point, remove from the heat and season. Thin with more milk if necessary. Serve piping hot, garnished with chopped chives.

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