Scottish Cullen Skink

This soup can be made with the
traditional whole finnan haddock
or with smoked haddock fillets.

Ingredients:
2 large undyed smoked haddock fillets
1 large onion, peeled, chopped
2 large potatoes peeled and chopped
1 oz unsalted butter
16 fl oz heavy cream
chopped chives or parsley

Directions:
Poach the haddock in a large pan
10 fl oz cold water, or
enough to just cover.
Bring to the boil the simmer
for 5 -10 minutes until the
fish is just cooked.
Cover and leave for at least 20 minutes.
Remove the fish with a slotted spoon
and flake into large chunks.
(Set the fish aside.
Add the onions and potatoes
to the pan with plenty of pepper.
Cover and cook over a moderate heat
for about 15 minutes, stirring,
until the vegetables are tender.
Remove the pan from the heat and,
using a potato masher, roughly mash
the contents with the butter,
keeping some of the texture.
Add the milk and bring to the boil
then simmer for a couple of minutes.
Add the fish then reheat gently.
Season to taste then serve in warm bowls
with a swirl of cream and
some chopped chives/parsley.