Cullen Skink
This recipe for the creamy smoked haddock soup from the village of Cullen on the Moray coast takes its cue from the traditional method on two fronts, using hadd
Ingredients
- 400g smoked haddock fillets , skin removed
- 1 bay leaf
- 600ml whole milk
- 3 medium potatoes, cut into evenly-sized chunks
- 3 x 25g unsalted butter
- 1tbsp olive oil
- 1 onion, finely chopped
- 1tbsp flat-leaf parsley, chopped
- Sea salt and black pepper
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