Cullen skink

1. Put the fish into a large pan and cover with about 300ml cold water. Add the bay leaf, and bring gently to the boil.
2. Allow to simmer until cooked then remove from the pan and allow to cool. Save the cooking liquor.
3. Melt the butter in another pan on a medium-low heat, and add the onion and the leek. Cover and allow to sweat, without colouring, for about 10 minutes until softened. Season with black pepper.
4. Add the potato and stir to coat, then pour in the haddock cooking liquor and bay leaf, and bring to a simmer. Cook until the potato is tender.
5. Meanwhile, remove the skin, and any bones from the haddock, and break into flakes.
6. Lift out a generous slotted spoonful of potatoes and leeks, and set aside.
7. Remove the bay leaf. Add the milk, and half the haddock to the pan, and mash roughly.
8. Add the potatoes, leeks and the rest of the haddock back to the pan and reheat.