Cullen Skink (Scottish Smoked Haddock Soup)

Method

1. 1

   Poach the haddock in the milk with the bay leaf over low heat until just opaque; lift out and reserve the milk.

2. 2

   Soften the onion in the butter until translucent, about 5 minutes.

3. 3

   Add the potatoes and the reserved milk; simmer until the potatoes are tender and starting to break down.

   💡 Mash a few potato chunks against the side of the pot — that's what thickens the broth, no flour needed.

4. 4

   Flake the haddock into large pieces, discarding any skin or bones.

5. 5

   Stir the fish back in and warm through gently without letting it boil, which toughens it.

6. 6

   Ladle into bowls and scatter with chives.