Cullen Skink Potato Soup

Cullen skink is a wonderfully flavoursome thick soup made up of potatoes, onions and smoked haddock. The traditional Cullen skink recipe originates from Scotland and is named after a coastal town in the region of Moray hence the rich, warming nature of the dish. 

1. Cook the smooth potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.
2. Meanwhile melt the butter in a large pan and gently fry the onion until soft.
3. Add the water and fish to the pan and simmer gently for 8-10 minutes.
4. Using a slotted spoon remove the fish (reserving the cooking liquor) and break into large chunks, discarding any bones and keep warm.
5. Mash the potatoes and gently whisk into the reserved cooking liquor.  Gradually add the milk.
6. Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.
7. Stir in the fish and the cream, season to taste, garnish with the herbs and serve immediately.

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