Cullen Skink

Ingredients (serves three or four)

1 onion sliced and chopped

3 or 4 crushed peppercorns.

Butter.

Water.

1 medium smoked haddock.

500grams potatoes.

600 ml / 1 pint of milk.

Salt and Pepper.

Bake

Fry the onions with some butter and the crushed peppercorns. Add the fish, cover with water and cook until the the skin becomes loose enough to remove. Remove the skin and break the fish into flakes, removing any bones as you do this. Put the haddock aside and return the skin and bones to the pan and simmer for an hour to make the stock.

Boil and mash the potatoes.

Strain the fish stock ,add to a large pan and simmer with the milk. Add as much potato as you like, depending on whether you prefer thick or thin soup. Add the flaked haddock, Season with salt and pepper and perhaps some butter.