Cullen Skink

Smoked haddock 500g
Medium sized onion (finely chopped) 1
Milk 900ml
Fish stock 250ml
Mashed potato 350g
Salt and pepper
Bay leaf 1
Chopped parsley


  1. Cover the smoked haddock (skin side down) with milk and fish stock in a pot. Bring to the boil and simmer for 4-5 minutes, turning once.
  1. Take the haddock from the pan and remove the skin and any bones.
  1. Break the fish up into flakes, put it back in the stock and add the chopped onion, bay leaf, some salt and pepper. Simmer for another ten minutes.
  1. Strain the liquid and remove the bay leaf.
  1. Bring the stock back to the boil. Add enough mashed potato to create the consistency you prefer.  Add the flaked fish.
  1. Check the seasoning just before serving.
  1. Sprinkle some chopped parsley on top, accompanied by triangles of toast.