Cod and cullen skink

Name: Cod and cullen skink
Yield: Serves 4
Ingredients: 6 baby leeks, cut into 1cm pieces; 60 g baby spinach; 10 g chives, finely chopped; 350 ml double cream; 50 ml whole milk; 1 tbsp butter; 2 garlic cloves, thinly sliced; 400 g smoked haddock fillet; 100 ml white wine; 2 banana shallots, thinly sliced; 200 g baby potatoes, cut into bite-sized pieces; 800 g cod; salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This is a dish that my husband, Shaun, likes to make at home. He loves food – loves eating it, reading about it, serving it – but ironically he hates cooking it! He has a few dishes that he makes and they’re mostly one-pan wonders – this one is the best. (He cheekily buys the cullen skink from our local fishmongers.)

Ingredients

400 g smoked haddock fillet
350 ml double cream
50 ml</

Fish course
Pescatarian
Winter
Gluten-free

Method

Preheat your oven to 170°C fan.

Using a sharp knife, cut out the central part of the smoked haddock fillet – the bit with the most bones in it – but don’t throw it away. Place the rest of the fillet in a pot with the cream and milk and gently warm until it’s almost simmering. T