CULLEN SKINK

Steps:

• In a large saucepan, over medium low heat, sauté chopped leeks in butter. Cook, stirring until the leeks are tender. Season with a little salt and plenty of black pepper.
• Add water, along with the potatoes, bay leaves and parsley. Bring the soup up to the boil then add the haddock. Cook the fish in the stock for a minute or until the fish is flaking. Remove and leave aside to cool. Carry on cooking the soup until the potatoes are cooked through.
• When the fish is cooled enough to handle. Flake the fish and leave aside.
• Once the potatoes are cooked. Turn the heat off. Use a hand blender to blitz the vegetables (I like chunky soups so I left some potato chunks whole).
• Put the soup back on the heat, then add the haddock pieces, chopped chives and double cream (add more if you prefer). Taste and adjust the seasoning. Spoon into a serving bowl. Serve with bread.