Cullen Skink

Place the haddock in a saucepan with the milk and water, bring slowly to the boil and simmer, covered, for about 4 minutes or until the fish is cooked. Transfer the fish to a plate and strain the cooking juices, placing to one side.

Melt the butter in a saucepan, add the onion and potato and cook until the onion is soft. Add the liquid reserved from the fish, bring to the boil and cook until the potato is soft. Flake the fish, discarding the skin and bones and keep on one side.

Liquidise the potato mixture and return to the pan. Add the fish and parsley and heat through. Season with pepper and nutmeg or mace and any salt if necessary. Serve hot.