Cut the haddock into large chunks and put in a saucepan with the bay leaves and the cloves.
Cover with the boiling water, bring back to the boil and simmer for 6 minutes.
Remove fish and when cool enough to handle flake into small pieces. Retain the cooking liquor.
In another saucepan melt the butter and cook the onions, leek and thyme leaves over a moderate heat until the onion is soft but without colour.
Strain the fish cooking liquor into the onion pan and bring to the boil; cook over an aggressive heat for 15 minutes.
Pour in the milk and simmer for 10 minutes then fold in the haddock and the mashed potato and stir to achieve a soupy consistency.
Just before serving, fold in the cream and add the chopped parsley. Finally check the seasoning.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week