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500g undyed smoked haddock fillets, preferably Finnan haddie

500ml whole milk

2 bay leaves

20g butter

2 banana shallots (or 4-5 regular ones), peeled and finely chopped

2 large garlic cloves, peeled and finely chopped

600g waxy potatoes, such as Desirée or La Ratte

500ml chicken stock (see page 243) or fish stock

(see page 245)

100ml double cream

sea salt and black pepper

olive oil, to drizzle (optional)

flat-leaf parsley leaves, to garnish

This is a comforting soup that can be served either as a starter or a light lunch with plenty of crusty bread. It hails from the village of Cullen on the northeast coast of Scotland where Finnan haddie is readily available. This prized fish lends a wonderful smoky flavour to the creamy potato soup. If you can’t get hold of it, then use any undyed smoked haddock.

Lay the smoked haddock fillets, skin side up, in a wide, shallow pan. Pour the milk over the fish to cover and add the bay leaves. Bring the milk to a gentle simmer and poach the fish for 3-4 minutes until it feels firm when lightly pressed. Remove the pan from the heat and set aside to infuse for 5 minutes.

Melt the butter in a large pan and sauté the shallots and garlic until soft, about 8-10 minutes. Meanwhile, peel the potatoes and cut into small dice. Add to the pan and cook for about 10 minutes, stirring occasionally, until lightly golden.

In the meantime, lift the haddock fillets out of the milk. While still warm, flake the flesh, discarding the skin and any bones you come across. Strain the milk over the shallots and potatoes, then pour in the stock and bring to a simmer. Cook gently for about 10-15 minutes until the potatoes are soft.

Add a quarter of the flaked haddock to the soup followed by the cream and remove from the heat. Using a hand-held stick blender (or a regular blender), blend until smooth. Reheat the soup and add the rest of the flaked haddock to warm through. Season with salt and pepper to taste.

Serve in warm bowls, topped with a little drizzle of olive oil and a sprinkling of parsley leaves, with some crusty bread on the side.