Cullen Skink (Haddock, Potato & Leek Soup)

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Ready In: 50 mins

1 - onion

1½ oz - butter

1½ lb - smoked haddock

2 pints - milk

3 medium - potatoes

2 - leeks

- salt and pepper

a little - fresh parsley

Peel and dice the onion then melt the butter in a pan, add the diced onion and cook gently for 10 minutes, stirring regularly. Meanwhile, remove any skin from the haddock and dice the flesh into small bite-size pieces. Add half of this to the onions along with a small glass of water and all of the milk. Simmer gently for 30 minutes.
Meanwhile, peel and dice the potatoes and cook them in salted water until tender (about 15 minutes). Chop the leeks into small pieces and cook them in salted water until they soften (about 10 minutes).
Remove the pan with the milk, fish and onion mixture from the heat and allow to cool a little. Blend the mixture then filter through a fine colander (dispose of the solids). Check the seasoning, adding salt and freshly ground black pepper as necessary.
Place the strained liquid back to the pan, add the leeks, potatoes, a few chopped leaves of parsley and the remaining diced haddock. Reheat and serve hot.