You may also like
Categories:Viewed: 31 - Published at: 9 years ago
Ingredients
- 12 ounces finnan haddock
- 1 onion, chopped
- 1 bouquet garni
- 3 34 cups water
- 1 14 lbs potatoes, quartered
- 2 12 cups milk
- 3 tablespoons butter
- salt and pepper
- fresh chives, snipped, to garnish
Method
- Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil.
- Skim the scum from the surface, the cover the pan with a lid.
- Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily.
- Lift the poached fish from the pan with a slotted spoon and remove the skin and bones.
- Flake the fish and reserve.
- Return the skin and bones to the pan and simmer, uncovered for 30 minutes.
- Strain the fish stock and return it to the pan.
- Add the potatoes and simmer for about 25 minutes, or until tender.
- Remove the potatoes from the pan with a slotted spoon.
- Add the milk to the pan and bring to a boil.
- Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy.
- Add the flaked fish to the pan and adjust the seasonings.
- Serve sprinkled with chives.
