Scottish fish soup "Cullen Skink"

1. In a large pan place the smoked haddock and add the milk and bay leaf
2. Poach gently for a few minutes until you can flake the fish
3. Remove the fish from pan and fake with a fork, removing any bones
4. Add the butter, onion and potato to pan and cook gently until soft.
5. When the vegetables are soft, remove the bay leaf.
6. In a food processor blend the milk, onion and potatoes until they are like a smooth cream. (I If you don't have a processor then use a potato masher although you won't get such a good smooth creamy texture).
7. Return to the pan, and add the flaked haddock.
8. Season with pepper. (You probably won't need salt as the smoked fish is usually salty).
9. Add chopped parsley.

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