Smoked haddock and potato soup

Cullen skink varies from a broth to a thickened soup, like with this recipe. Soft poached eggs are often an accompaniment to smoked haddock – here they have been added to this traditional Scottish soup.

450g (1lb) natural smoked haddock, on the bone

600ml (1 pint) hot full-fat milk

2 onions, sliced

1 blade of mace

600ml (1 pint) water

75g (3oz) unsalted butter

4 medium-sized floury potatoes, peeled and diced

freshly grated nutmeg salt and freshly ground black pepper

4 eggs

2 tbsp chopped parsley

1. Put the smoked haddock in a saucepan, pour over the hot milk and add half the onion and the mace.

2. Bring just to the boil, then add the water. Bring back to the boil and simmer for 4–5 minutes, until fish is cooked. Remove from the heat, take out the fish with a slotted spoon and place in a bowl to cool.  Strain the cooking liquid and set aside. Flake the fish, removing skin and bones.

3. Melt the butter in a large pan, add the remaining onion and cook until soft. Add the potatoes and sweat for 5 minutes. Pour over the reserved cooking liquid and simmer until potatoes are tender. Pour into a blender and blitz to a purée, then pour into a clean pan. Season with nutmeg, salt and pepper; stir in the flaked fish and keep warm.

4. Poach the eggs in the classic manner then remove from the pan and drain well. Pour the soup into soup plates, place a poached egg in the centre of each portion and sprinkle over the parsley.

Serves 4