Cullen Skink - Scottish Smoked Haddock And Potato Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (2 lb) smoked haddock
• 1 medium onion, peeled and finely chopped
• 1 1/2 pints milk
• 2 tablespoons butter
• 8 ounces cooked mashed potatoes
• salt and pepper
• 1 bay leaf
• chopped parsley
• water
• toast points (as an accompaniment)

Recipe

• 1 cover the smoked haddock with water, in a shallow pan, skin side down. bring to the boil and simmer for 4/5 minutes, turning once.
• 2 take the haddock from the pan and remove the skin and bones.
• 3 break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
• 4 simmer for another 15 minutes. strain, remove the bay leaf but retain the stock and fish.
• 5 add the milk to the fish stock and bring back to the boil.
• 6 add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
• 7 add the fish and reheat.
• 8 check for seasoning.
• 9 just before serving, add the butter in small pieces so that it runs through the soup.
• 10 serve with chopped parsley on top, accompanied by triangles of toast.