Cullen Skink (with Leek)

Made with I tablespoon butter, half of a medium sized leek,
2 smallish potatoes, peeled and cut into small cubes, 300ml water, 250g of dyed smoked haddock, 250ml milk, salt and (white) pepper to taste, Plus a little parsley.

Melt butter in a saucepan over medium heat, then add the diced leek and fry gently until transparent. Cook for about 10 minutes at a low heat.

Add potatoes and water and bring to boil. Simmer for 10-15 minutes.

In another pan, cover the haddock with the milk and poach it gently for about five minutes until  tender. Remove from the milk and, when cool enough to touch, flake gently into large pieces, removing bones.I used a plastic fork to flake the fish, in order to avoid scratching the non-stick surface. 

Add milk and flaked fish to saucepan containing the potatoes and the other ingredients. Cook for a further 5 minutes. Serve with salt and pepper and sprinkle with chopped parsley. Fabulous dish!