Ingredients

• 1 Finnan Haddock about 350g/ 12oz
• 1 Onion coarsely chopped
• 500g potatoes quartered
• 900ml of water
• Bouquet garni
• 600ml of milk
• Salt and pepper to taste
• 40g of butter
• Sprig of parsley to garnish   

Method  

Add water, onion, Haddock, Bouquet garni, to a large sauce pan and bring to the boil, skim the surface of the liquid to discard any fish skin once boiling reduce the heat and simmer for 10 minutes until the fish flacks easily. Take out the fish from the stock and remove any bones and remaining skin and return them to the stock simmer for about 30 minuets leaving the flesh of the fish to cool. Strain the stock add the quartered potatoes to the strained stock until soft· Remove the soft potatoes for mashing with milk and butter in another pan · Add the milk to the stock and bring to the boil Add the stock to the pan of mash potato a little at a time whisking the mixture into a thick creamy soup. Return the flaked fish to the soup add salt and pepper to taste . Add sprig of parsley, Serve with bread.