Cook Along: Cullen Skink — The Culinary Codex

Cook Along: Cullen Skink

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400g smoked haddock (finnan haddie)
500g floury potatoes, peeled and diced
1 large onion, finely diced
2 cups whole milk
1 cup heavy cream
2 tbsp butter
1 bay leaf
Salt and white pepper to taste
Fresh chives, snipped, for garnish
Crusty bread for serving

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