Cullen Skink

Instructions

1. 1

   Place smoked haddock, milk, water, and bay leaf in a large saucepan. Bring to a gentle simmer and poach for 10-12 minutes until fish flakes easily.

2. 2

   Remove fish from liquid and set aside to cool. Strain and reserve the poaching liquid, discarding the bay leaf.

3. 3

   Once cool enough to handle, flake the haddock into large chunks, removing any bones and skin. Set aside.

4. 4

   In the same saucepan, melt butter over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.

5. 5

   Add diced potatoes and the reserved poaching liquid to the pan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

6. 6

   Using a potato masher, lightly mash about half the potatoes in the pan to thicken the soup while leaving some chunks for texture.

7. 7

   Stir in the heavy cream and flaked haddock. Simmer gently for 3-4 minutes to heat through.

8. 8

   Season with white pepper and salt to taste. Stir in chopped chives.

9. 9

   Ladle into bowls and garnish with fresh parsley before serving.