Cullen Skink

Poach the smoked haddock gently in milk with the bay leaf until just cooked, then lift out the fish and reserve the milk.

Cook the onion or leek in butter until soft without browning.

Add the diced potatoes and reserved milk, then simmer until the potatoes are tender.

Mash some of the potatoes into the soup to thicken it, leaving some pieces whole.

Flake in the smoked haddock, warm gently with cream if using, and finish with black pepper and parsley.