Cullen Skink Soup

Ingredients (for 4 people)

300g un-dyed smoked haddock fillet

1 leek - washed and finely chopped

2 large potatoes – peeled and cut into small cubes

1 white onion – peeled and finely chopped

2 bay leaves

The juice of 1 lemon

500g milk

80g double cream

30g butter

1/4 bunch of flat parsley – finely chopped

Method

In a large pan, sweat the onion in butter for approximately 3 minutes.

Add the haddock, milk and bay leaves.

Allow to simmer for 5 minutes.

Take the fish from the pan and remove the skin and bones. Flake the haddock.

Add the potato and leek to the milk.

Allow to simmer until the potato has cooked through.

Remove the bay leaves and liquidize to a smooth puree.

Add the double cream, lemon juice, and season with salt & pepper.

Add the flaked haddock and the parsley.

Serve hot with crusty bread.