Cullen Skink

Ingredients: 

(Serves 4) 

• 4 medium potatoes, peeled and diced
• 300ml of double cream
• 300ml of whole milk
• 250ml of water
• 300g of smoked haddock
• 60g of butter
• 1 onion, finely chopped
• 1 tbsp of olive oil
• A pinch of mace or nutmeg
• Black pepper to taste

Directions: 

1. In a saucepan large enough to take all the ingredients, sauté the onion in butter and oil until soft.
2. Add the water to the saucepan along with the potatoes and simmer for 5 minutes.
3. Stir in the milk and cream and simmer for a further 5-10 minutes until the potatoes are tender.
4. Cut the haddock into 2cm squares and drop into the soup. Continue to cook gently for 10 minutes.
5. Check seasoning and add the mace or nutmeg.