Kullen skink


  • 1 Tbs butter
  • 1 medium onion
  • 2 medium potatoes, peeled and chopped into cubes
  • Water to cover spuds and other veg.
  • 250gms smoked Haddock
  • 250ml milk
  • Salt and pepper
  • Chopped chives to taste and decorate

In my recipe we had leeks, celery and carrots as well as spuds.

Kullen Skink












Melt butter in your Kotlich over medium fire, then add onion and fry gently until transparent. Cook for about 5 minutes but do not allow to brown.

Add potatoes, (leeks, carrots and celery) and water and bring to boil. Simmer for 10-15 minutes.

Place the haddock with the milk into the Kotlich with the veg. and cook gently for about five minutes until just tender.

Season with salt and pepper, do not stir violently or the haddock will fall apart too much. Pour in a little cream and warm through.

Serve with crusty bread and butter.


Campfire cooking with a Kotlich - tell your friends.