Smoked Haddock and Potato Soup

• 1 lb / 455 g piece of undyed smoked haddock
• 1 pt / 570

Skin the fish and put it in a saucepan or frying pan, cutting it in two if necessary. Cover with the milk, and bring gently to the boil. Remove from the heat. When the fish is cool enough to handle, remove the flesh, cut into small pieces, and put it to one side. Reserve the milk, and put the fish bones, parsley stalks, peppercorns and half the onion in a saucepan with the water. Simmer for 30–