Cullen Skink

Ingredients

• 1 large smoked haddock, preferably finny haddock
• 1 medium onion
• 1½ pints milk
• 2 tablespoons butter
• 8 oz potato
• to taste salt
• to taste pepper
• 1 bay leaf
• to taste parsley
• to taste water

Steps

1. Cover the haddock with water in a shallow pan with the skin side down.
2. Bring to the boil and simmer for 5 minutes, turning once.
3. Take the fish from the pan and remove the skin and bones.
4. Flake the fish and return to the stock.
5. Add the chopped onion, bay leaf, salt, and pepper.
6. Simmer for a further 10 minutes.
7. Strain the stock and keep it ready.
8. Discard the bay leaf and keep the fish warm.
9. Add the milk to the fish stock and bring to the boil.
10. Add the mashed potato to make a rich and thick soup.
11. Add the fish and check the seasoning—add more if needed.
12. When serving, add the butter in small pieces so it runs through the soup.
13. Serve with chopped parsley on top, and toast by the side.