Potato & smoked haddock soup
- 2 large potatoes, cut into even-sized chunks
- 1 large onion, finely chopped
- 15g butter
- 1 tbsp sunflower oil
- 350g smoked haddock fillets (undyed if possible)
- 800ml whole milk
- 2 tbsp chopped parsley
Boil the potatoes until tender. Drain, reserving 200ml cooking water, and mash.
In another large saucepan, cook the onion in the butter and oil over a medium heat until soft. Lay the fish on top and add the reserved water. Cover the pan and simmer very gently for 5 minutes.
Lift out the fish, discard the skin, then flake the fish.
Add the milk and potato to the pan and bring to a gentle simmer, stirring. Stir in the fish and heat through.
Serve sprinkled with parsley and seasoned with pepper.