Cullen Skink

Ingredients

• 16 ounces smoked haddock fillets
• 3 cups whole milk
• 1 leaf bay
• 6 black peppercorns – whole
• 2 tbsp unsalted butter
• 8 ounces onion – finely chopped
• 12 ounces russet potatoes – peeled and diced 0.5-inch
• 0.5 cup heavy cream
• 0.25 tsp ground white pepper
• kosher salt – to taste
• flat-leaf parsley – chopped (for garnish)
• crusty bread – for serving

Instructions

1. Put the smoked haddock, whole milk, bay leaf, and black peppercorns in a medium pot and bring to a gentle simmer over medium-low heat; poach until the fish just flakes, 4–6 minutes. Lift out the fish to a plate, remove and discard the skin, and flake into large pieces; strain and reserve the poaching liquid.
2. In the same pot, melt the unsalted butter over medium heat and add the onion; cook, stirring occasionally, until soft and translucent without browning, 6–8 minutes.
3. Stir in the russet potatoes and the reserved poaching liquid. Bring to a gentle simmer and cook until the potatoes are tender and easily pierced, 12–15 minutes.
4. Lightly crush some potatoes against the side of the pot to thicken, leaving visible chunks. Return the flaked fish and add the heavy cream; simmer gently until warmed through, 2–3 minutes.
5. Season with ground white pepper and kosher salt to taste; the soup should be creamy and steaming with distinct flakes of fish.
6. Ladle into warm bowls, garnish with flat-leaf parsley, and serve hot with crusty bread.