Ingredients:
400g Scottish smoked haddock
200g roughly chopped onion
100g butter
800g potatoes
500ml milk
1.5l stock
200ml cream
Chopped parsley
Method:
1. Peel, boil and mash the potatoes.
2. Simmer fish, onion and and seasoning in stock for 20 minutes and when cool enough to handle, remove skin and bones and flake the fish.
3. Strain the fish stock into the mashed potatoes and add the cream and mik. Bring to the boiland add the fish.
4. Adjust the seasoning and add the parsley.
