Ingredients
- 14 ounces (400g) smoked haddock fillet
- 1 pound (450g) floury potatoes, such as Maris Piper or russet potatoes, peeled and cut into ¾-inch cubes
- 1 medium onion, finely chopped
- 2 cups (480ml) whole milk
- 1 cup (240ml) water
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley, plus more to garnish
- Black pepper, to taste
- Salt, only if needed
Method
- Add the smoked haddock to a wide pan. Pour in the milk and water. Heat over medium-low heat until the liquid reaches a very gentle simmer.
- Remove the pan from the heat, cover it and leave the haddock to poach for 5 minutes.
- Lift the fish onto a plate and reserve all the poaching liquid. Once the haddock is cool enough to handle, remove the skin and any bones. Break the fish into large flakes.
- Melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 8 to 10 minutes, stirring occasionally, until soft and translucent.
- Add the potatoes and pour in the reserved poaching liquid. Bring to a gentle simmer and cook for 15 to 20 minutes, or until the potatoes are very tender.
- Mash about one-third of the potatoes against the side of the pan with a wooden spoon. Leave the remaining potato cubes whole.
- Return the flaked haddock to the pan and warm it gently for 3 to 4 minutes.
- Add black pepper, then taste the soup before adding any salt. Stir in the chopped parsley and serve hot.
Don’t let it brown.
Notes
- Smoked haddock varies considerably in saltiness, so don’t add salt until the end, as you might not need any.
- Either dyed or undyed smoked haddock can be used.
- Add a splash of milk if the soup becomes too thick.
- Don’t boil the soup after returning the haddock to the pan - that causes tough fish flakes.
- Leftovers can be refrigerated for up to 2 days. Freezing isn’t recommended.