Cullen Skink

For the fish stock

275g fish bones (stomachs and heads removed)

1 tbsp rapeseed oil

50g chopped onion

50g chopped celery

50g chopped leek

4 cloves garlic

½ tsp whole black peppercorns

3.5 litre water

For the soup

50g butter

1 tbsp rapeseed oil

1 large leek, diced

1 small onion, diced

1 pinch white pepper

4 cloves garlic, minced

100ml dry white wine

1.5 litre fish stock

500g diced potatoes

150ml cream

200g natural smoked haddock (or any natural smoked fish)

1 tbsp cornflour

2 tbsp chopped soft herbs such as parsley, dill, chervil

Freshly cracked black pepper