Cullen Skink — Scottish Smoked Fish Chowder

Ingredients

• 1 lb smoked haddock (or any White Fish + 1 tsp smoked paprika)
• 1½ lb potatoes, diced
• 1 leek or onion, sliced
• 2 tbsp butter
• 2 cups milk + 2 cups water
• 1 bay leaf
• Chives or parsley
• Black pepper — generously

Method

1. Poach the fish in the milk, water, and bay leaf at a bare simmer for 4–5 minutes, until it just flakes. Lift the fish out and KEEP the poaching liquid — it's now smoky fish stock, the soul of the skink.
2. Soften the leek in the butter in the same pot, 5 minutes, then add the potatoes and the reserved liquid. Simmer 12–15 minutes until the potatoes are tender.
3. Mash a few of the potato chunks against the pot wall to thicken the broth naturally — cullen skink uses no flour, just honest potato starch.
4. Flake the fish back in (checking for bones) and warm through gently — 2 minutes, never a boil.
5. Season with black pepper and restraint with salt (smoked fish carries plenty), shower with chives, and serve with crusty bread. Named after a village, tastes like a fireplace.