serves 4

ingredients

225g/8oz smoked haddock fillet

25g/1oz butter

1 onion, finely chopped

600ml/1pt milk

350g/12oz potatoes, diced 350g/12oz cod, boned, skinned and cubed 150ml/5fl oz double cream 2 tablespoons chopped fresh

flat-leaf parsley salt and freshly ground

black pepper

• Put the haddock fillet in a large frying pan and cover with boiling water. Let stand for 10 minutes, then drain, reserving 300ml/10fl oz of the soaking water. Flake the fish, taking care to remove all the bones.

• Melt the butter in a large saucepan over a low heat. Add the onion and sweat gently for 10 minutes until softened. Add the milk and bring to a gentle simmer before adding the potatoes. Cook for 10 minutes.

• Add the reserved haddock flakes and the cod. Simmer for a further 10 minutes until the cod is tender.

• Remove about one-third of the fish and potatoes, put in a blender or food processor and puree until smooth. Return to the soup with the cream, parsley and salt and pepper to taste. Add a little of the reserved soaking water if the soup seems too thick. Reheat gently and serve hot.

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