Cullen Skink

Instructions

1. Pour the milk into a large saucepan. Remove the leaves from the parsley and finely chop. Leave to one side. Add the parsley stalks to the milk along with the bay leaf and the haddock.
2. Bring the milk to a gentle simmer for 3 minutes, then remove the pan from the heat, put the lid on the pan and leave for 5 minutes so the herbs to infuse into the milk.
3. Using a slotted spoon, remove the haddock from the milk and put into a bowl, strain the liquid through a fine sieve and reserve.
4. In another, smaller saucepan melt the butter, then add the chopped onions and cook gently for about 5 mins until translucent.
5. Add the milk to the onions, then add the potato a little at a time and stir until you get a thick, creamy consistency you are happy with
6. Flake the smoked haddock into bite sized chunks and add to the soup. Watch out for bones!
7. Add the chopped parsley and bring to a gentle simmer and cook for a further 4 - 5 minutes. Be careful not to over stir and break up the fish too much.
8. Taste the soup and add salt and pepper as needed, you may need very little salt as the fish will provide plenty!
9. Serve with a hunk of sourdough bread and enjoy!

• Course : Soup, Starters & Snacks
• Recipe Type : Fish, Lunch, Starters & Snacks