Cullen Skink

Cullen Skink is a super tasty Scottish chowdah (more commonly known as chowder if you're not from Boston)! This does have a bit of double cream because we had some that need used up but otherwise I would have made it entirely with soy milk. It was also super quick and easy to make and for students is a cheap but homely meal.

2 smoked haddock fillets
Water
1 onion diced
600 ml soy milk
fresh parsley
450 (approx 7 small) potatoes boiled
1 lump of dairy free butter
salt and pepper to taste


Put the haddock in a pot and cover with water, then bring to a boil and add the onions. When the water has turned a nice dark broth colour and the onions are soft break up the haddock with a wooden spook and add in the milk and parsley. Leave it to simmer for about 20 minutes until it has all come together and in the mean time mash the potatoes with butter and salt. When the milk has warmed add in the mashed potatoes and stir until they're evenly distributed. I just left it all to simmer until everything was hot and had come together nicely. When ready, we ate it with a light side salad and a nice glass of white wine and it was absolutely delicious!