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Cullen Skink

Photo of Cullen Skink soup

300g smoked haddock
25g butter or margarine
1 chopped onion
1 large leek, washed, drained and chopped
300g floury potatoes, peeled and diced
2 bay leaves
750ml chicken stock
150ml double cream
2tbsp chopped chives
2tbsp chopped flat leaf parsley

Serves 4

1. Put the haddock in a baking dish and cover with a kettleful of just boiled water. Cover and leave for 15 min, then drain on kitchen paper and remove the skin. Flake into largish chunks and remove any bones.

2. Melt the butter in a large saucepan, then cook the onion and leek for 15-20 mins over a medium heat until very soft.

3. Add the potatoes and bay leaves and cook for a further minute.

4. Pour in the stock and simmer for about 15-20 mins until the potatoes are soft. Remove the bay leaves. Take about a third of the potatoes and mash, then return to the pan with the cream and flaked haddock.

5. Season and simmer gently for 3-4 mins until the fish is heated through.

6. This freezes well.

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