Take your potatoes, boil them, then mash and set aside.
In another pot, add the onion, stock and haddock fillets, and season to taste. Bring to the boil and simmer for 20 minutes.
Next step, remove the fish from the liquid and flake into small pieces, depending on how chunky you like your soup.
Strain the stock into the mashed potato, glug in that lovely cream and milk, and bring to the boil. Add the fish and heat it through until it’s piping hot. Shake in a little more salt and pepper if you fancy it, stir in the butter (optional) and sprinkle with parsley.
If you’d like to freeze your soup, wait until it’s completely cooled and put it in a suitable container.
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