Cullen Skink

A delicious warming and filling soup for January

Taken from Leiths Cookery Bible

Serves 4

30g/1oz butter

½ onion, finely chopped

255g/8oz potatoes, peeled and chopped

340g/12oz smoked haddock

570ml/1pint milk and water mixed

½ onion, sliced

1 small blade of mace

1 tomato, peeled, deseeded and diced

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper

4 tablespoons double cream

Method

1. Melt the butter in a saucepan, add the chopped onion and potatoes and cook very slowly until soft, add the potato and cook for a further 10 minutes.

 2. Wash the haddock, scrape off any scales and lay it skin side down in a flameproof dish.

3. Pour the milk and water and add the sliced onion and mace. Cover with a piece of dampened greaseproof paper. Place over a medium heat and poach for about 5 minutes. Let stand for 10 minutes.

 4. Remove the fish from the poaching liquid, then remove the skin and any bones. Flake the fish into bite-sized pieces and set aside.

 5. Strain the cooking liquid on to the potatoes and simmer for a further 5 minutes.

 6. Puree the soup in a food processor or liquidizer, then push though a sieve into the rinsed-out pan. Reheat and add the flaked fish, tomato and parsley. Season to taste with salt and pepper.

 7. Pour the cream into the bottom of the warmed coup tureen, pour on the hot soup and serve immediately.