Cullen Skink

I thought I should do something Scottish today to celebrate the NO vote across the border.  This recipe is inspired by Claire MacDonald wife of the High Chief of Clan Donald and Hopley's Farm shop who provided the smoked haddock.  We'll have this for lunch tomorrow.  Thanks Malin. 

Ingredients

1 tablespoon butter

1 large onion, thinly sliced

2 medium potatoes, peeled and cut into 1cm cubes

300ml water

300g smoked haddock

300ml milk

A good pinch of mace or nutmeg

Pepper to taste

2 tablespoons finely chopped parsley.

Method

Put the haddock into a saucepan with the milk and water.  Bring it slowly to the boil and simmer, covered for about 4 minutes, until the fish is cooked. 

Transfer the fish to a plate.  Strain the cooking liquid into a large jug.  Rinse out the pan.  

Melt the butter in the pan, add the onion and potato and cook until the onion is soft.  Add the reserved liquid, bring to the boil and simmer covered, until the potato is cooked.  Meanwhile flake the fish, discarding and bones and the skin.  Keep to one side.

Liquidise the potato mixture and return it to the rinsed out pan.  Add the fish and parsley and reheat.  Season to taste with pepper and mace or nutmeg. Serve very hot in bowls with some lovely crusty bread and butter.