Cullen Skink, Scottish Smoked Haddock and Potato Soup

What you need

• 500 g (1 lb) undyed smoked haddock fillets, skin on if possible
• 600 ml (2 1/2 cups) whole milk
• 30 g (2 tbsp) butter
• 1 large onion, finely chopped
• 600 g (1 1/3 lb) floury potatoes, peeled and cut into 2 cm (3/4 in) cubes
• 500 ml (2 cups) water, boiling
• 2 tbsp fresh parsley, chopped
• black pepper, freshly ground, to taste
• salt, to taste, only if needed

Method

Restated from the original video

1. 1

   Lay the haddock in a wide pan, skin side up, and pour in the milk so the fish is covered. Do not turn the heat on yet.

2. 2

   Warm the milk slowly over medium-low heat, stirring now and then, until small bubbles form at the edge. Poach the fish gently until it turns opaque and flakes, 6-8 min.

3. 3

   Remove the haddock to a plate and save all the milk in the pan. Let the fish cool for a few minutes, then pull off the skin and pick out any bones.

4. 4

   In a large soup pot, melt the butter over medium-low heat. Cook the onion until soft but not coloured, about 5 min.

5. 5

   Stir in the potatoes for 1 min, then pour in the boiling water. Cover and simmer until the potatoes are tender, 15 min.

6. 6

   Crush roughly 25% of the potato cubes with a fork or masher right in the pot. This thickens the soup; the rest stay in pieces.

7. 7

   Pour in the poaching milk and heat for 3-4 min without letting it boil.

8. 8

   Flake the haddock into large chunks and fold it in gently. Warm through for 2 min.

9. 9

   Season with black pepper and taste before adding any salt, since smoked fish is already salty.

10. 10

    Ladle into warm bowls and scatter with the parsley.

Imported from scottishscran.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.