Cullen Skink with King Prawns

1. 1

   (Make Sure the Haddock fillets are Skinned and Boned before beginning)

2. 2

   Roughly cube the Potato and finely chop the Onion, set to one side.

3. 3

   Put the Milk in a large saucepan with the Bay Leaves; poach the Haddock for a few minutes.

4. 4

   Remove the Haddock and flake, put to one side.

5. 5

   Tear the King Prawns (peeled) in half roughly, put to one side.

6. 6

   Add the Potato and Onion to the pan, cook slowly until the vegetables are soft.

7. 7

   (REMOVE BAY LEAVES) Blend the Milk and vegetables until they are a smooth, creamy consistency, replace to pan.

8. 8

   Add the flaked Haddock, King Prawns and 2tbsps double cream, stir through.

9. 9

   Add pepper to taste.

10. 10

    Serve hot with a swirl of cream and chopped chives as garnish.

11. 11

    Best served with crusty, buttered brown bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.