A slightly more refined version of Cullen Skink.
Poach the fish, potatoes and onions in the fish stock or water until quite tender. Liquidise until very smooth, but do not strain through a sieve or you will lose all the nice little bits that give this soup its texture. Return the rather thick soup to a low heat and thin it down with the milk which has been warmed through with the bay leaf and parsley in it. Season to taste with salt and pepper and pour into bowls. Float a tablespoon of double cream on the top of each.
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