Place haddock, onion, and bay leaf in a heavy pan, cover with milk.
Simmer until fish is cooked and breaks easily into pieces, season to taste.
Add mashed potato and cream.
Serve garnished with parsley.
Source: This is a traditional Scottish recipe. It is named for the fishing village of Cullen on the north east coast of Scotland.
Hi, my recipe for cullen skink should be 16oz of milk and 8 oz of cream. Half milk and half cream would be too rich, so I hope nobody has used that quantity! lanky liz.
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