Ingredients
- 14 ounces 400g smoked haddock fillet1 pound (450g) floury potatoes, peeled and diced1 medium onion, finely chopped2 cups (480ml) whole milk1 cup (240ml) water2 tablespoons butter2 tablespoons chopped fresh parsleySalt and black pepper, to taste
Method
- Put the smoked haddock in a wide pan and cover with the milk and water. Bring it just to a gentle simmer, then remove from the heat. Let the fish sit for 5 minutes so it cooks through without boiling.
- Lift the fish out of the liquid and set it aside. When cool enough to handle, remove the skin and flake the fish into large pieces. Strain and reserve the cooking liquid.
- Melt the butter in a saucepan over medium heat. Add the onion and cook gently until soft and translucent, not browned.
- Add the diced potatoes to the pan along with the reserved milk mixture. Bring to a simmer and cook until the potatoes are very tender.
- Lightly mash some of the potatoes in the pan to thicken the soup while keeping the texture rustic.
- Add the flaked haddock back to the pot and warm through gently. Season with salt and black pepper.
- Stir in the chopped parsley just before serving.
Notes
Serve hot with thick slices of bread on the side.