Scottish Cullen Skink (Smoked Haddock Chowder)

Place smoked haddock in a pan with milk and simmer gently for 5 minutes; remove fish, flake into pieces, and reserve the milk.

In a fresh pot, sauté finely chopped onions in butter until soft.

Add diced potatoes and the poached fish milk to the pot; simmer until the potatoes are tender.

Mash some of the potatoes against the side of the pot to thicken the soup naturally.

Stir the flaked fish back into the soup and add a splash of heavy cream.

Season with salt and plenty of ground black pepper.

Garnish with fresh chives and serve hot with crusty bread.