Ingredients

• 1 smoked haddock (1/2 - 3/4 lb.)
• 1 large onion sliced
• 1 pint of milk (2 1/2 cups)
• 1 lb. potatoes (approx.) cooked and mashed
• salt and paper
• 1/2 oz butter
• 1 level dessertspoon
• chopped parsley

Method

Put the haddock into a shallow pan and add just enough cold water to cover.  Bring to the boil, add the onion and simmer for about 5 minutes until cooked.  Lift the fish from the pan.  Remove all the skin and bones and put them back into the stock and cook for an hour.  Meanwhile break the fish into flakes.  When the stock is ready, strain it, add the milk and bring to the boil, then stir in the fish and simmer for 5 minutes.  Finally stir in enough potato to make a creamy soup, check  for seasoning and add the butter in small pieces.  Just before serving, scatter the chopped parsley over the soup.