Cullen Skink

1. 1

   In a saute pan over a low to medium heat, poach the haddock in the milk with the bay leaf for 3 to 4 minutes until cooked. Remove the haddock and pour the milk into a separate bowl and set aside. Discard the bay. Wipe the pan clean of milk with a towel.

2. 2

   In the same pan, saute the onion and leek in butter until soft, but stopping before they're browned. Add the potato, coating it well in the buttery vegetables.

3. 3

   Add the retained milk and simmer until the potato is cooked.

4. 4

   Remove half the vegetables and mash the milky vegetable mix with a potato masher or fork. Add back the remaining vegetables and haddock to warm through.

5. 5

   Check for seasoning and serve with a good grinding of black pepper.

* Per serving · 4 servings · Values may vary.

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