Cullen skink

serves 4
ingredients
225g/8oz smoked haddock fillet
25g/1oz butter
1 onion, finely chopped
600ml/1pt milk
350g/12oz potatoes, diced
350g/12oz cod, boned, skinned
and cubed
150ml/5fl oz double cream
2 tablespoons chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Put the haddock fillet in a large frying pan and cover with boiling water.
Let stand for 10 minutes, then drain, reserving 300ml/10fl oz of the
soaking water. Flake the fish, taking care to remove all the bones.
• Melt the butter in a large saucepan over a low heat. Add the onion and
sweat gently for 10 minutes until softened. Add the milk and bring to a
gentle simmer before adding the potatoes. Cook for 10 minutes.
• Add the reserved haddock flakes and the cod. Simmer for a further
10 minutes until the cod is tender.
• Remove about one-third of the fish and potatoes, put in a blender or
food processor and purée until smooth. Return to the soup with the
cream, parsley and salt and pepper to taste. Add a little of the reserved
soaking water if the soup seems too thick. Reheat gently and serve hot.