Cullen Skink

Poach the haddock, onions and potatoes in the milk until cooked and all broken down (say 10 mins). Strain and reserve the milk. Process the fish mixture in a liquidiser/blender (I like to retain a slightly lumpy texture). Melt the butter and stir in the flour. Gradually add the reserved milk while stirring. Add more milk if the sauce appears too thick. Add the fish mixture and season to taste with salt and pepper (take care with the salt as there is already quite a bit from the fish). Add the cream, being careful not to let the soup boil. Garnish with chives and/or parsley and serve at once with crusty bread.