Instructions: Place the haddock with 300ml cold water in a large pan.

Bring to the boil then simmer for 8 to 10 minutes until the fish is cooked.

Remove the fish with a slotted spoon skin and flake into chunks then set aside.

Add the onions and potatoes to the pan with plenty of pepper.

Cover and cook over a moderate heat for 12 to 15 minutes until the vegetables are tender.

Remove the pan from the heat and using a potato masher roughly mash the contents keeping some of the texture.

Add the milk and butter then bring to the boil and simmer for a couple of minutes.

Add the fish reheat gently for 2 to 3 minutes.

Season to taste then serve piping hot in warmed soup bowls with a swirl of cream and some chives.

You can use Jerusalem artichokes instead of potatoes.

Serves 6

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