Cullen Skink

Method

1. 1

   Poach the haddock

   Put the haddock, milk and bay leaf in a saucepan. Heat over medium-low for 8 to 10 minutes, keeping the milk at 75 to 80°C, until the fish flakes easily and reaches 63°C at its thickest point.

2. 2

   Flake the fish

   Lift out the haddock and reserve the milk. Remove the skin and any bones, then flake the fish into bite-sized pieces.

3. 3

   Soften the vegetables

   Melt the butter in a large saucepan over medium heat. Add the leek and onion and cook for 6 to 8 minutes, stirring often, until softened but not browned.

4. 4

   Cook the potatoes

   Add the potatoes and water, cover and bring to a simmer over medium-high heat. Reduce to medium-low and cook for 12 to 15 minutes, until the potatoes are tender when pierced with a knife.

5. 5

   Warm the broth

   Pour in the reserved poaching milk and simmer gently over low heat for 5 minutes, until the broth is steaming hot.

6. 6

   Finish the soup

   Mash a few potato pieces against the side of the pan, then stir in the cream, flaked haddock, parsley, pepper and salt.

7. 7

   Warm and season

   Warm over low heat for 1 to 2 minutes, stirring gently, just until the fish is warmed through and the soup is steaming; do not boil. Taste and adjust the seasoning.

8. 8

   Serve

   Ladle the soup into warm bowls and serve straight away while steaming hot.

Tips

• Keep the milk at a gentle poaching temperature and avoid boiling the soup.
• Check carefully for bones after removing the skin.
• Mash only a few potato pieces so the soup stays chunky.

Swaps

• Use chopped chives instead of parsley.
• Replace the water with fish stock for a more savoury broth.

Storing

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently over low heat until steaming hot, without boiling.