Steps
- Peel 400g of potatoes and cut into ½in / 1cm cubes. Melt 1 tablespoon of unsalted butter in a saucepan over medium heat; cook 1 medium chopped onion for 5-8 minutes, until translucent.
- Add the potatoes and 300ml of water. Bring to a boil, then simmer for 10-15 minutes, until tender.
- Meanwhile, cover 250g of smoked haddock with 250ml of whole milk in another pan. Poach gently for about 5 minutes, until the fish flakes easily.
- Lift out the fish, reserving the milk. Cool until easy to handle, remove bones, and flake into large pieces.
- Add the fish and reserved milk to the potatoes; gently cook for 5 minutes. Season with salt and pepper, then sprinkle with chopped parsley.