Vic’s Cullen Skink

And for the recipe…..sauté a finely chopped onion until soft, then add three chopped rashers of streaky bacon and a finely chopped stick of celery. After 5 mins, add three diced potatoes and a finely chopped carrot – gently fry for 5-10 mins. Add 700ml of stock (veg or chicken), bring to the boil and simmer until the potatoes are cooked. Add 425ml milk, add smoked haddock – one large fillet will feed 2 people, chopped in chunks – the fish should cook in 3-5 mins. Stir in a few tablespoons of single cream, serve sprinkled with chopped chives on top. Enjoy!


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