- Boil the potatoes until soft, then drain and mash.
- While the potatoes are cooking, put the onion, stock and haddock fillets into a pan and season to taste with salt and black pepper. Bring to the boil and immediately reduce down to simmer for 20 minutes.
- Carefully remove the fish from the stock with a slotted spoon and flake it into chunks, removing any bones.
- Strain the stock into the mashed potato (discard the onion), add the milk and cream and combine together. Bring slowly to the boil, add the flaked fish and heat through until it's piping hot. Season with a little more pepper and garnish with sprinkle. Serve with wholemeal bread for a more substantial meal, if desired.
Thanks to our friends at Seafood Scotland for this recipe!