👨‍🍳 Instructions

1. 1

   Place the smoked haddock in a saucepan with the milk and water. Bring to a gentle simmer and poach for about 5-7 minutes, or until the fish is cooked through.

   ⏱️ 7 minutes

   💡 Tip: Do not boil the fish, as this can make it tough.
2. 2

   Remove the haddock from the liquid, reserving the poaching liquid. Flake the fish into large pieces, discarding any skin or bones.

   💡 Tip: Ensure all bones are removed carefully for safety.
3. 3

   In a separate large saucepan, melt the butter over medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened but not browned.

   ⏱️ 7 minutes

   💡 Tip: Sweating the onions slowly brings out their sweetness.
4. 4

   Add the diced potatoes to the saucepan with the onions. Pour in the reserved poaching liquid and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

   ⏱️ 20 minutes

   💡 Tip: The potatoes will help to thicken the soup.
5. 5

   Pour in the milk and bring the soup back to a gentle simmer. Add the flaked smoked haddock and heat through for a few minutes.

   💡 Tip: Avoid boiling the soup once the milk is added to prevent curdling.
6. 6

   Season the Cullen Skink with salt and freshly ground black pepper to taste. Stir in most of the chopped parsley.

   💡 Tip: Smoked haddock can be salty, so taste before adding too much salt.
7. 7

   Ladle the soup into bowls, garnish with the remaining fresh parsley, and serve hot.

   💡 Tip: Serve with crusty bread for dipping.