Lunch · 45 min · british

Cullen Skink

This is the kind of British lunch you’ll make on repeat — smoked haddock (or cod) and potatoes, 45 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Smoked haddock (or cod)
• 1.5 lb Potatoes
• 1 Yellow onion
• 2 cups Milk
• 3 tbsp Butter
• 0.25 cup Fresh parsley
• 1 Bay leaf

Steps

1. Simmer the haddock in the milk with the bay leaf for 8 minutes, then lift out, flake into chunks, and check meticulously for bones. Reserve the milk — it’s now smoked and precious.
2. Soften the diced onion in butter, add the cubed potatoes and the reserved milk, and simmer 15 minutes until the potatoes are tender.
3. Mash a few potato cubes against the side of the pot to thicken the soup naturally, then stir in the flaked fish.
4. Warm through gently — never boil after the fish goes back in. Season with white pepper and salt.
5. Serve with parsley and crusty bread. From the fishing village of Cullen, and the finest smoked-fish soup in Britain.

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