Instructions: 1. Poach the fish and chopped onion in the milk for 15 minutes, with a bay leaf for flavouring.

2. Break up the fish with a fork. Blend the cornflour with the water and add this to the soup. Bring it to the boil and simmer until slightly thickened.

3. Add the sweetcorn and parsley, and re-heat to just below boiling point.

Just before serving add the sherry and season to taste.

NOTES : This is a soup which can be a main meal. Serve it with warm, crusty Granary bread. You can also use borlotti beans instead of sweetcorn, to make it even more substantial.

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