Cullen Skink

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.