Back to 6 servings 1 pound finnan haddie, or any skinless, cold-smoked white fish such as haddock, cod, or halibut 1 bay leaf 2 medium leeks, white parts only, sliced thin 2 tablespoons butter Kosher salt and freshly ground pepper 2 medium potatoes, peeled and diced 3 cups whole milk 3 scallions, white and light-green parts only, sliced thin on the diagonal
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1 Step 1: In a medium saucepan, cover the fish (cut to fit if necessary) and the bay leaf with 3 cups cold water. Bring to a low boil over medium heat and cook gently until just tender, about 5 minutes. Remove the bay leaf and fish to a plate. Strain the cooking liquid and reserve it for later, along with the bay leaf. Debone the fish, flake with a fork, and set aside.2 Step 2: Rinse the chopped leeks thoroughly in a bowl of cold water. Scoop them out with a slotted spoon or your hands, leaving the silt and sand behind. Shake dry in a clean dishcloth or salad spinner.3 Step 3: In a saucepan, melt the butter over medium heat. Add the leeks and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Add the potatoes, as well as the reserved cooking liquid and bay leaf. Simmer over medium-low heat until the potatoes are tender, 10 to 15 minutes.4 Step 4: Remove about 1 cup of the leek and potato mixture with a slotted spoon and set aside. Discard the bay leaf.5 Step 5: Add the milk and half of the fish to the pot. Heat over medium flame until hot, then puree with an immersion blender or countertop blender. Alternatively, you can mash the solids with the back of a fork to puree. Keep warm, but do not allow to boil.6 Step 6: Season to taste and serve, dividing reserved fish and leek and potato mixture among bowls, garnished with the scallions. Keep leftovers in the fridge up to 3 days. Do not freeze.getsaucepan.com/r/b62475bd-7882-4bf6-b69d-5211e2ccb488 · Original: https://outlanderkitchen.com/geillis%E2%80%99s-cullen-skink
