Soup
Scottish
12oz / 445g smoked haddock
1 onion, peeled and chopped
1.5pt / 850ml boiling water
1pt / 570ml milk
1.5lb / 700g potatoes, peeled and chopped
0.5oz / 15g butter
salt
freshly ground pepper
finely chopped parsley for garnish
Place the haddock in a large pan and pour the boiling water over it. Bring
back to the boil and add the chopped onion. Cover and simmer until the haddock
is tender. Allow to cool a little. Drain off and keep the liquid. Carefully
remove and discard any skin and bones in the fish. Put the fish onto a plate
and put into the fridge. Add the milk to the fish liquid, cover and simmer
for an hour. Meanwhile, cook the potatoes in a separate saucepan until soft.
Drain and mash. Remove the fish and milk liquid from the heat and add the
potatoes and flaked fish (check again for bones). Stir the soup with a wooden
spoon and season to taste. Add the butter and reheat gently. Garnish with
parsley.