Cullen Skink

Ingredients

• •1 lb smoked haddock (undyed)
• •2 cups whole milk
• •1 bay leaf
• •A few parsley stalks
• •2 tbsp butter
• •1 onion or leek, chopped
• •2 potatoes, diced
• •2 cups fish or vegetable stock
• •Salt and white pepper, to taste
• •Chopped fresh parsley, for garnish

Steps

1. 1.Put the smoked haddock, bay leaf, and parsley stalks in a pan and pour the milk over the top.
2. 2.Cover and poach very gently over low-medium heat for about 10 minutes, being careful not to overcook the fish or it turns rubbery.
3. 3.Lift the fish out onto a plate to cool, and strain the poaching milk, discarding the bay leaf and parsley stalks.
4. 4.Melt the butter in a pot and cook the onion or leek until soft, then add the potatoes along with the reserved poaching milk and the stock, and simmer until the potatoes are tender, about 15 minutes.
5. 5.Blitz part of the soup with an immersion blender to your preferred thickness, leaving some potato pieces whole for texture.
6. 6.Flake the cooled haddock into the pot, discarding any skin and bones, and warm through gently without boiling.
7. 7.Season with salt and white pepper only at the end, since smoked fish varies considerably in saltiness, and finish with chopped fresh parsley.