Ingredients:

500ml Skimmed Milk

Fresh Parsley

1 Bay Leaf

350g Smoked haddock filet 

Knob of Butter

1 Onion, finely diced

250g cold Mashed potato

Seasoning

4 boiled eggs 

 

Method: 

1. Pour the milk into a large frying pan with the stalks from the parsley, bay leaf & a few peppercorns, add the haddock to the milk.

2. Bring the milk to a gentle boil and cook for 3-4 minutes, remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.

3. Gently remove the haddock from the milk, flake with your handing checking for bones and leave it one side. Strain the liquid through a fine sieve and reserve the milk.

4. Heat the butter in another saucepan, add the onions and cook until softened about 5 mins, they shouldn't colour.

5. Add the milk to the onions, then add the potato, use a balloon whisk to stir until the potato has been incorporated into the milk, it should be a thick, creamy consistency, season to taste, stir through the fish gently, leave on the heat for a few more minutes.

6. Finely chop the parsley leaves, stir half through the soup, use the rest to garnish the soups, along with a boiled egg. (I used a quails eggs).