Ingredients

• smoked haddock fillets – 400 g / 14 oz
• potatoes – 300 g / 10.5 oz, peeled and diced
• onion – 1 large, finely chopped
• milk – 750 ml / 3 cups
• water – 500 ml / 2 cups
• butter – 30 g / 2 tbsp
• parsley – 2 tbsp, chopped
• salt – 1 tsp or to taste
• black pepper – 1/2 tsp or to taste

Instructions

1. In a large pot, add the water and a pinch of salt. Bring to a gentle simmer and add the smoked haddock fillets. Poach for 10 minutes until cooked through. Remove the fish and set aside.
2. In the same pot, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
3. Add the diced potatoes to the pot, stirring them for a couple of minutes before pouring in the milk.
4. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
5. Flake the haddock into bite-sized pieces, discarding any skin and bones, and add back to the pot. Stir in chopped parsley, and season with salt and black pepper to taste.
6. Allow the soup to bubble gently for another 5-10 minutes. Serve hot, garnished with extra parsley if desired.

Substitutions

• smoked haddock -> smoked cod or salmon
• milk -> cream or a mixture of half-and-half
• butter -> olive oil

Enhancements in the Next Evolution

• Use a mix of milk and cream for a richer texture.
• Add bay leaves while poaching the haddock for additional flavor depth.
• Incorporate leeks alongside onions for a subtler, sweet oniony flavor.
• Serve with crusty bread for a more complete meal.