Cullen Skink - Scottish Smoked Haddock and Potato Soup

Ingredients

• 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)

Directions

1. 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. 2

   Take the haddock from the pan and remove the skin and bones.

3. 3

   Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.

4. 4

   Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.

5. 5

   Add the milk to the fish stock and bring back to the boil.

6. 6

   Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).

7. 7

   Add the fish and reheat.

8. 8

   Check for seasoning.

9. 9

   Just before serving, add the butter in small pieces so that it runs through the soup.

10. 10

    Serve with chopped parsley on top, accompanied by triangles of toast.