Cullen skink

Method

Place the smoked haddock in a large saucepan with the fish stock or water, bring to a gentle simmer, and poach for 5-6 minutes until just cooked through. Remove the haddock, set aside to cool slightly, then flake into pieces, discarding any skin and bones. Peel and dice the potatoes into small cubes, then peel and finely chop the onions. In the same pan, melt the butter and softly cook the onions until translucent, about 4 minutes. Add the diced potatoes and the reserved poaching liquid, bring to the boil, then reduce heat and simmer for 15-18 minutes until the potatoes are tender. Pour in the milk, return to a gentle simmer, then stir in the flaked haddock and season with salt and white pepper to taste. Serve hot, garnished with fresh chopped parsley and a small knob of butter if desired.