Cullen Skink

Ingredients

• 1 lb smoked haddock fillet
• 2 cups whole milk
• 1 cup water
• 1 bay leaf
• 2 tbsp butter
• 1 large onion, finely diced
• 1 lb Yukon Gold potatoes, peeled and diced
• 1/2 cup heavy cream
• 2 tbsp fresh chives, chopped
• 1/2 tsp white pepper
• Salt to taste
• Fresh parsley for garnish

Instructions

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. Remove fish from liquid and set aside to cool. Strain and reserve the poaching liquid, discarding the bay leaf.
3. Once cool enough to handle, flake the haddock into large chunks, removing any bones and skin. Set aside.
4. In the same saucepan, melt butter over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.
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. Using a potato masher, lightly mash about half the potatoes in the pan to thicken the soup while leaving some chunks for texture.
7. Stir in the heavy cream and flaked haddock. Simmer gently for 3-4 minutes to heat through.
8. Season with white pepper and salt to taste. Stir in chopped chives.
9. Ladle into bowls and garnish with fresh parsley before serving.