Ingredients

• 1 tbsp butter
• 1 medium white onion
• 300g potatoes
• 300ml water
• 300g smoked haddock
• 250ml whole milk
• A large handful of fresh parsley
• Salt
• Pepper

Method

Finely chop your onion. Heat your butter on the pan and once frothing, add the onion. Fry on a medium heat for around 5 minutes, or until translucent – but careful not to let it colour.

Whilst your onions are frying, peel and roughly chop your potatoes into small chunks. Add these to the onions and cover with 300ml cold water. Bring to a boil, and then simmer for 15 minutes, or until the potatoes are soft.

In a separate pan, cover your smoked haddock with 250ml whole milk (or until the haddock is fully covered). Cook on a low to medium heat for around 5 minutes, being careful not to let the milk boil. 

Once the haddock is flaky, carefully remove from the milk with a slotted spoon and place on a chopping board. Flake into bite sized chunks, being sure to remove any small bones.

Once everything has cooked, add the milk and chunks of smoked haddock into the pan with the potatoes and onion, still with the water you cooked them in.

Stir everything to combine well and simmer for at least another 5 minutes. Finely chop your fresh parsley and sprinkle in before serving. Season to taste with a generous pinch of salt and pepper.