Cullen Sink- Not Gluten Free

Cullen Skink Enjoy this Scottish smoked fish chowder on a cold winter's evening.Serves 41 pound Smoked haddock (finnan haddie)2 medium Potatoes, peeled and sliced2 Tablespoons Butter2 Tablespoons Flour1 small Onion, diced2 cups Milk3 cups Water1/2 cup CreamSalt and pepper to tastePlace the fish in a skillet and cover with water. Simmer 10-15 minutes. Remove from the pan. Remove any bones and skin. Flake the meat. Set aside. Cover the potatoes with water and cook until soft. Melt the butter in a heavy soup pot. Add the onion and cook until just soft. Whisk in the flour and cook for 5 minutes. Add the water and milk. Stir until well mixed. Add the cooked potatoes and haddock. Simmer for 30 minutes. Add the cream and cook for 10 minutes longer. Check the seasonings. Serve warm.