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Place the haddock in a large pan with sufficient water to cover. Bring to the boil, add the chopped onion and simmer for 10 to 15 minutes until the fish is cooked. Remove the fish, retaining the stock, and flake the flesh from the bones and skin. Set the flesh to one side and return the bones and skin to the stock. Boil for 30 minutes. Remove from the heat and strain the stock into a clean pan. Add the flaked fish and return to the heat. Add the flaked fish and return to the heat. Add the milk and salt to taste and bring to the boil for a few minutes. Stir in the mashed potato, butter and pepper to taste, and serve immediately. |