A warming soup for winter night. Blend it in a food processor if you like a smoother texture.
450g/1lb potatoes, peeled, chopped
225g/8oz smoked haddock, skin and pin-bones removed
1 onion, finely chopped
600ml/20fl oz water
600ml/20fl oz milk
30g/1oz butter
1 tbsp lemon juice
sea salt and freshly ground black pepper
chopped fresh parsley, to garnish
Boil the potatoes in salted water for 5-10 minutes, or until tender. Drain the potatoes and mash until smooth.
Meanwhile, place the fish into a saucepan with the chopped onion and water. Cover and simmer gently for 10-15 minutes or until the fish is tender.
Remove the fish, flake the flesh finely then return it to the pan. Add the milk and bring to the boil then gradually mix in the mashed potato.
Stir in the butter and lemon juice and season to taste with salt and freshly ground black pepper.
Serve with chopped parsley.
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