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Cullen Skink

1.5 lb (750g) Finnan Haddock filets (smoked haddock)
2 large onions, quartered
1 lb (500g) boiled potatoes, sliced
1.5 pints (UK) (or 2 pints (US)) (900ml) milk
2 oz (50g) butter
2 oz (50g) flour
salt and pepper
0.25 pints (UK) (or 0.3 pints (US)) (150 ml) cream, optional
chopped chives and/or chopped parsley (to garnish)

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.

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