Cullen Skink

Summary

Ingredients

• 2 large cod fillet (s), smoked
• 2 large potatoes, peeled and roughly chopped
• 1 leek, cut into half rings
• 1 large onion (s), cut into cubes
• 450 ml whole milk, possibly mixed with cream
• 60 g butter
• Chives or parsley
• salt and pepper
• 2 bay leaves

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Instructions

1. Place the cod with the bay leaves in a large saucepan and just cover with cold water. Bring slowly to the boil, switch off the stove and leave to stand with the lid on for about 20 minutes.
2. Remove the fish and cut into bite-sized pieces. Put aside.
3. Sauté the leek, onions and potatoes in half the butter. Deglaze with fish stock and cook until the potatoes are tender. Remove the pot from the stove, coarsely mash the contents and add the remaining butter. Now fill up with the milk / cream and simmer for a few minutes.
4. Then add the fish to the soup and carefully heat everything again. Season with salt and pepper to taste, sprinkle with chives or parsley.

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