Cullen Skink

Instructions

1. 1 Place the smoked haddock in a shallow pan and pour the milk over it. Add the bay leaf and bring to a gentle simmer. Poach the fish for eight minutes until it flakes easily. Remove the fish and strain the poaching milk through a sieve, reserving it for the soup.
2. 2 Flake the poached haddock into large chunks, removing and discarding any skin and bones. Keep the flakes reasonably large so they are visible and substantial in the finished soup. Set aside while you prepare the potato base.
3. 3 Melt the butter in a large pot over medium heat. Saute the diced onion for five minutes until softened. Add the diced potatoes and the reserved haddock poaching milk. Bring to a simmer and cook for fifteen minutes until the potatoes are very tender.
4. 4 Mash about half the potatoes in the pot with the back of a wooden spoon, leaving some chunks for texture. This partial mashing thickens the soup naturally while keeping some pieces whole for a rustic, hearty consistency.
5. 5 Add the heavy cream and stir gently. Return the flaked haddock to the pot and heat through for three minutes without boiling. The soup should be thick, creamy, and ivory-coloured with visible flakes of golden-hued smoked fish throughout.
6. 6 Season with white pepper and salt if needed (the smoked fish is already quite salty). Ladle into warm bowls, garnish with snipped fresh chives, and serve with thick slices of crusty bread. Cullen skink is Scotland's most famous soup, originating from the village of Cullen.