Ingredients for 8
400g of Scottish smoked haddock
200g roughly chopped onion
1.5 litre stock
1. Peel, boil and mash potatoes.
2. Simmer fish, onion and seasoning in stock for 20 minutes. When cool enough to handle, remove skin and bones and flake the fish.
3. Strain the fish stock into the mashed potato and add the cream and milk. Bring to the boil and add the fish.
4. Adjust the seasoning and add the butter and parsley.