Cullen skink: the ultimate comfort soup - The Field

Ingredients

• 500g (1lb) smoked haddock
• 700ml (25fl oz) whole milk
• 400ml (14fl oz) light vegetable stock
• 4 bay leaves
• Few parsley stalks
• White pepper
• 1 white onion, peeled and finely diced
• 1 leek, washed and very finely diced
• 70g (21⁄2oz) butter
• 300g (101⁄2oz) potatoes, skin on and cut into 1cm (2⁄5in) chunks
• 2 tsp finely shopped chives (optional)