Cullen Skink Soup (Smoked Haddock Chowder)

Place the smoked haddock in a large pot with the milk and water (or fish stock). Add the bay leaf. Bring to a gentle simmer and cook for about 5-7 minutes, or until the haddock is just cooked through. Be careful not to overcook it.

Remove the haddock from the pot with a slotted spoon and set aside to cool slightly. Reserve the milk.

Once the haddock is cool enough to handle, flake it into bite-sized pieces, discarding any skin or bones.

In the same pot, melt the butter over medium heat. Add the leeks and cook gently for about 5-7 minutes, or until softened but not browned.

Add the diced potatoes to the pot and stir to coat with the butter and leeks. Cook for a further 2-3 minutes.

Pour the reserved milk over the potatoes and leeks. Bring to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.

Use an immersion blender to partially blend the soup to create a creamy texture, leaving some chunks of potato for texture. Alternatively, remove about half of the soup and blend it in a regular blender before returning it to the pot.

Return the flaked haddock to the pot and gently heat through for a couple of minutes. Be careful not to overcook the haddock.

Season to taste with salt and freshly ground black pepper.

Ladle the Cullen Skink into bowls and garnish with fresh chopped parsley. Serve hot.