Another traditional Scottish soup and one that's stood the test of time. It's vital to use top-quality, undyed smoked haddock to get a true flavour.

Serves 6 as a starter or 4 as a main course.

Ingredients

50g (2oz) butter
1 onion, chopped or sliced
1 bay leaf
1 blade of mace (optional)
600ml (1 pint) milk
150ml (¼ pint) double cream
350g (12oz) small, evenly sized, new potatoes
450g (1lb) undyed finnan haddock fillets
Freshly ground sea salt and freshly ground pepper
2 tablespoons finely chopped fresh chives

Melt the butter in a large saucepan. Add the onion and cook gently for about 7 minutes, until soft but not browned.

Then add the bay leaf and mace, if using, and pour in the milk and 300ml (½ pint) water. Drop in the potatoes, bring to the boil and simmer for 10-15 minutes, until the potatoes are almost cooked.

Cut the haddock into large pieces and add to the pan. Simmer for about 10 minutes or less, until the fish is cooked and the potatoes completely tender.

Lift the fish out of the pan, allow to cool a bit, peel off the skin and then flake into large chunks.

Remove the bay leaf and mace from the soup. Using a potato masher, lightly crush the potatoes into the soup and stir in the flaked fish and double cream. Bring back to the boil. Taste to see if you need any salt (the fish is quite salty) and add pepper. If the soup is too thick, thin it with some more hot milk.

Stir in the chives and serve piping hot in warmed soup bowls. This soup shouldnĘt be frozen because of the cream content, but keeps for up to 48 hours in the fridge.

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