Cullen skink

Method

1. In a large saucepan, heat oil and add onion and leeks. Cook till soft and translucent, but not browned. Add wine and turn heat up a little and cook till alcohol has cooked away. Pour in stock and simmer for 5 mins, then add cooked potatoes and cook for a couple of mins. 
2. In another pan, add haddock and bay leaf and pour over milk and a little water to cover fish. Put a lid on and cook gently for about 5 mins, till fish is cooked through. Drain and break up fish into flakes and put to one side.  
3. Tip soup mixture a little at a time into a liquidiser and whizz till well combined, adding cream as you go. For a really creamy soup, pass it through a sieve into a clean pan, add cooked flaked fish and heat gently, then top with chives to serve.