Ingredients
4 undyed smoked haddock fillets, about 225g/8oz each
½ onion
25g/1oz margarine
4 potatoes (preferably Kerr Pink or other floury variety), peeled and diced
2 tsp cornflour
1.75L/3 pint milk
4 tbsp single cream
salt and freshly ground black pepper

Method
1. Melt the margarine in a large saucepan.
2. Skin and break haddock in large pieces. Add haddock and onion to pan and cook gently for 2 minutes.
3. Par-boil potatoes until almost tender, then drain.
4. Mix cornflour with 1 tbsp cold milk.
5. Add remaining milk and potatoes to saucepan and bring to the boil.
6. Stir in the cornflour and simmer for 2 minutes.
7. Just before serving, stir in cream and season.