Scottish Cullen Skink

Instructions

1. Poach the haddock
   Place the smoked haddock in a large shallow pan with the milk and bay leaf. Bring to a gentle simmer over medium-low heat. Poach for 6-8 minutes until the fish flakes easily. Remove the fish, reserving the poaching milk. Discard the bay leaf. When cool enough to handle, flake the fish into large chunks, discarding the skin.
2. Prepare the base
   In a large saucepan, melt the butter over medium heat. Add the leek and onion, then cook gently for 5-6 minutes until softened but not colored. Add the diced potatoes and cook for another 2 minutes, stirring occasionally.
3. Add liquids and simmer
   Pour in the reserved poaching milk and the fish or vegetable stock. Bring to a simmer and cook for 10-15 minutes until the potatoes are tender and starting to break down slightly. Use a potato masher to lightly crush some of the potatoes against the side of the pan to thicken the soup.
4. Finish the soup
   Add the flaked haddock to the soup along with the double cream. Warm through gently for 2-3 minutes, being careful not to let it boil. Season with freshly ground black pepper and salt if needed (the smoked fish is already quite salty).
5. Serve
   Ladle the soup into warmed bowls and sprinkle with the chopped parsley. Serve immediately with crusty bread or oatcakes on the side.