Cullen Skink

Ingredients

• •Smoked fish (haddock)
• •Potatoes
• •Onion
• •Milk
• •Butter
• •Bay leaf
• •Parsley

Steps

1. 1Place smoked haddock fillets in a wide pan, cover with milk, and add a bay leaf, then gently poach over low heat for about eight minutes, until the fish is just cooked through.
2. 2Lift the haddock out of the milk and set it aside, straining and reserving the poaching milk separately.
3. 3Melt butter in a pot and cook finely chopped onion over medium heat for about eight minutes, until soft and translucent.
4. 4Add diced potatoes to the pot along with the reserved poaching milk and a little water, then simmer for fifteen minutes, until the potatoes are tender.
5. 5Mash some of the potatoes directly in the pot against the side to thicken the soup slightly while leaving other pieces whole.
6. 6Flake the poached haddock into large chunks, discarding any skin and bones, and stir it gently into the soup.
7. 7Simmer for a few more minutes so the fish warms through without breaking apart too much.
8. 8Season with black pepper, ladle into bowls, and finish with a knob of butter and chopped parsley on top.