Cullen Skink

Method

1. Finely chop the onion and celery stalks and set them aside.
2. Place the smoked fish in a wide pan, cover with just enough water to submerge it, and poach gently over medium heat for about 10 minutes until the flesh flakes easily.
3. Lift the fish out of the poaching liquor, remove any skin and bones, and break the flesh into chunky flakes, reserving the poaching liquor in the pan.
4. Add the chopped onion and celery to the reserved poaching liquor and simmer over medium-low heat for approximately 15 minutes until the vegetables are completely tender.
5. Pour in the heavy cream, stir to combine, and return the flaked smoked fish to the pan, then simmer gently for a further 10 minutes until the soup thickens slightly.
6. Taste and adjust seasoning, then ladle the Cullen Skink into bowls and finish each serving with a scattering of freshly chopped dill.