45mins
2 medium Scotty Brand potatoes, unpeeled, cut into chunks
500g smoked haddock
1 bay leaf
Knob of butter
1 onion, peeled and chopped
1 leek, washed and cut into chunks
500ml whole milk
Chives
Place the fish into a pan, with about 300ml cold water. Add the bay leaf and heat gently. As it comes to the boil, the fish should be just cooked – if it's not, give it about another minute. Remove the haddock from the pan, ensuring you keep the liquid, and put the fish on one side to cool. Take the pan off the heat.
Melt the butter in another pan on a medium-low heat, then add the onion and the leek. Cover for about 10 minutes until softened (but not browned) and season with black pepper.
Add the potatoes and stir them around to coat with butter. Pour in the liquid from the fish pan and simmer until the potato is soft.
Meanwhile, take the skin off the haddock, and break into flakes. (Be sure to remove any bones at this stage).
Remove the bay leaf and add the fish and milk, warming gently. Season to taste, and serve with a sprinkling of chives.
Variations: some people prefer to mash or blend part of the mixture in order to make the soup a little smoother. For an extra luxurious soup, use a couple of tablespoons of double cream in place of the milk.
Origins: This soup is originally from Cullen – a fishing town on the Moray Firth. The “Skink” refers to the shin of beef that was used before the good folk of Cullen adapted it to their local ingredients and gave us the classic dish we know today.
