Ingredients
Scale
- 500g or 1lb undyed smoked haddock fillets
- 1 medium onion peeled and sliced
- 900ml or 1 1/2pints whole milk
- 1 large floury potato – peeled and diced
- 1oz or 30g butter
- 1 bay leaf
- Freshly grated nutmeg
- Chives and parsley to garnish
- Salt and pepper to taste
Instructions
- Melt the butter in a large pan and cook the onion until soft. Add the potato, bay leaf,
- a good grating of nutmeg and the milk and simmer for about 15 min, or until the
- potato is almost cooked.
- Cut the haddock into 2 or 3 pieces and add to the pan. Simmer for 10 min or less until
- the fish is cooked.
- Remove the fish to a plate and once cool enough to handle, remove the skin and flake
- the fish gently.
- Use a potato masher to crush the potatoes in the soup. Remove the bay leaf and add
- the fish back to the pan. Stir. Season and bring the soup back to a simmer.
- Stir in the chives and serve garnished with chopped parsley.