Rick Stein serves up cullen skink soup with smoked haddock on Saturday Kitchen.

The ingredients are: 1kg of smoked haddock, 1 medium onion, finely chopped, 2 tbsp butter, 473ml of full fat milk, 354ml of single cream (half and half), 450g of potatoes, cut into small cubes, 1 bay leaf, A handful of parsley, chopped and Salt and freshly ground black pepper.