Scottish Cullen Skink - Smoked Haddock Chowder Recipe

Ingredients

  • 1lb /450g undyed, smoked haddock fillet
  • 1 ¼ pints/700 ml milk
  • ½ cup/ small handful flat leaf parsley
  • 1 bay leaf
  • ½ stick/55g butter
  • 1 medium onion, finely chopped
  • 8oz/ 250g mashed potato, leftover or cooked fresh
  • + 1 more ingredients
    • Salt and pepper

1. Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk. 2. Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave ...

View full recipe at SpringPad

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