Cullen Skink

Instructions

1. Poach the haddock
   Place the smoked haddock in a shallow pan with the milk and bay leaf. Bring to a gentle simmer over low heat and cook for about 8 minutes until the fish is just cooked and flakes easily. Remove the fish with a slotted spoon, reserving the poaching milk. When cool enough to handle, remove the skin and flake the fish into bite-sized pieces, being careful to remove any remaining bones.
2. Prepare the base
   In a large saucepan, melt the butter over medium heat. Add the chopped onion and leek, then cook gently for about 5 minutes until softened but not colored. Add the diced potatoes and cook for another 2 minutes, stirring occasionally.
3. Cook the soup
   Pour in the fish stock or water and bring to a simmer. Cook for 10-15 minutes until the potatoes are tender. Remove about one-third of the potatoes with a slotted spoon and set aside. Using a hand blender, carefully blitz the remaining soup until smooth.
4. Combine and finish
   Return the reserved potatoes to the soup and add the reserved poaching milk (discarding the bay leaf). Stir in the flaked smoked haddock and the cream. Gently heat through without boiling. Season with white pepper and salt to taste.
5. Serve
   Ladle the soup into warmed bowls and sprinkle with the chopped parsley. Serve immediately with crusty bread on the side.