• 1.5 smoked Finnan haddock fillets, skinned

  • 2 bay leaves

  • 2 cloves

  • 600 ml/ 1 pint water, boiling

  • 55g/ 2 oz unsalted butter

  • 1 leek, finely shredded

  • 2 onions, finely chopped

  • 1 tsp soft thyme leaves

  • 600 ml/ 1 pint milk

  • 175g/ 6oz mashed potato

  • 142ml/ 5 fl oz double cream

  • 2 tablespoons chopped parsley

  • Salt and ground white pepper


  • 1.

    Cut the haddock into large chunks and put in a saucepan with the bay leaves and the cloves.

  • 2.

    Cover with the boiling water, bring back to the boil and simmer for 6 minutes.

  • 3.

    Remove fish and when cool enough to handle flake into small pieces. Retain the cooking liquor.

  • 4.

    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.

  • 5.

    Strain the fish cooking liquor into the onion pan and bring to the boil; cook over an aggressive heat for 15 minutes.

  • 6.

    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.

  • 7.

    Just before serving, fold in the cream and add the chopped parsley. Finally check the seasoning.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 449kj
  • Fat Total 31g
  • Saturated Fat 18g
  • Protein 19g
  • Carbohydrate 24g
  • Sugar 12g
  • Sodium 1296mg

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.

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