Smoked Haddock and Potato Soup

This is from 1000 Great Recipes. Posting for ZWT3. “This soup’s traditional name is ‘cullen skink’. A ‘cullen’ is a town’s port district and ‘skink’ means stock or broth.”

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 12  ounces  finnan  haddock
• 1  onion, chopped
• 1  bouquet garni
• 3 3⁄4 cups water
• 1 1⁄4 lbs potatoes, quartered
• 2 1⁄2 cups milk
• 3  tablespoons butter
•  salt and pepper
•  fresh chives, snipped, to garnish

Directions

1. Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil.
2. Skim the scum from the surface, the cover the pan with a lid.
3. Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily.
4. Lift the poached fish from the pan with a slotted spoon and remove the skin and bones.
5. Flake the fish and reserve.
6. Return the skin and bones to the pan and simmer, uncovered for 30 minutes.
7. Strain the fish stock and return it to the pan.
8. Add the potatoes and simmer for about 25 minutes, or until tender.
9. Remove the potatoes from the pan with a slotted spoon. Add the milk to the pan and bring to a boil.
10. Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy.
11. Add the flaked fish to the pan and adjust the seasonings.
12. Serve sprinkled with chives.