Scottish cullen skink with haddock and potatoes

Ingredients

For 1 serving

• Haddock170 g
• Potatoes200 g
• Onion50 g
• Reduced-fat milk250 ml
• Fish stock150 ml
• Butter5 g
• Chives4 g
• Bay leavesto taste
• Black pepperto taste
• Saltto taste

Contains: lactose, fish, celery,

Method

1. Finely chop the onion; peel the potatoes and dice them into about 1.5 cm pieces.
2. Melt the butter in a saucepan over medium-low heat and sweat the onion for 5 minutes, until soft and translucent but not coloured.
3. Add the potatoes, the fish stock and a bay leaf, bring to the boil and simmer covered over medium-low heat for 15 minutes, until the potatoes are tender.
4. Pour in the milk, turn the heat to low and lay in the whole haddock; cook for 6 minutes without boiling, until the fish is opaque and flakes. Lift it out, remove skin and bones and break it into flakes.
5. Remove the bay leaf and lightly crush some of the potatoes into the liquid with a fork to thicken the soup; return the fish, heat for a minute and season with salt.
6. Snip the chives and serve with the chives and a grind of black pepper.