Ingredients for 4 people

  • 500g smoked haddock, skin on ​
  • 1 litre of whole milk ​
  • 1 bay leaf ​
  • 1 onion, chopped ​
  • 2 potatoes, peeled and diced ​
  • 2 garlic cloves, finely chopped ​
  • 2 tbsp butter ​
  • 1 tbsp plain flour ​
  • 2 tbsp De Nigris Organic Apple Cider Vinegar ​
  • Salt and pepper, to taste ​
  • Fresh herbs chopped, to garnish

For the recipe

In a large saucepan, bring the smoked haddock, milk and bay leaf to a gentle simmer. Cook for 10 minutes until the fish is cooked through. Once cooked, remove the fish from the pan and set aside to cool. Strain the milk and reserve it for later. In another saucepan, melt the butter and sauté the onions and garlic until soft and translucent. Add in the diced potatoes and cook for a further five minutes. Add the flour to the pan and stir well, then gradually pour in the reserved milk, stirring continuously to avoid any lumps forming. Bring the mixture to a gentle simmer and let it cook until the potatoes are soft. (This should take around 20 minutes). 

Meanwhile, remove the skin from the smoked haddock and flake the flesh into bite-sized pieces. When the potatoes are cooked, add the smoked haddock to the pan and stir well. Add the apple cider vinegar and season with salt and pepper to taste. Serve the Cullen Skink hot, garnished with fresh herbs.