Cullen 'Spink' Soup

  • 2 smoked haddock
  • 700ml water
  • 1 large potato, peeled and thinly sliced
  • 1 onion, peeled and diced
  • Pinch of turmeric
  • Pinch of black pepper
  • 200ml milk
  • Knob of butter
  • Cream, to serve

De-bone and flake the fish into large chunks. Boil the water in a saucepan and place the fish in to create a stock for the soup. Allow this to simmer for ten minutes.

Carefully lift out the fish from the water, do not throw the water away! Place the fish in a separate bowl until needed. To the water, add the thinly sliced potato, diced onion, pinch of turmeric and black pepper. Stir and leave to simmer for 15-20 minutes, until the potato is cooked through.

Add the milk, haddock and butter and heat through. Serve up with a dash of cream.

Recipe courtesy of Iain Spink for Andy Bates Street Feasts.

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