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From the Moray Firth area of Scotland
Ingredients
1 large smoked or finnan haddock
1 chopped onion
3 cups of milk
Mashed potatoes as needed
1 tablespoon of butter
Salt and pepper
Mace
2 tablespoons of cream
Parsley
Method
Skin haddock and put into shallow pan or casserole dish.
Add just enough cold water to cover. Bring slowly to boil.
Simmer until consistency of haddock becomes creamy.
Remove from pan and part the flesh from the bones.
Break fish into flakes and return bones to water in the pan. Add onion, cover, and simmer gently for 20 minutes. Strain this stock.
Return stock to clean pan and bring to boil.
In another pan, bring milk to boil and add stock with flaked fish. Simmer for three to four minutes but do not allow to stick to pan.
Stir in hot mashed potatoes to make a creamy consistency.
Add butter gradually.
Add salt pepper and mace to taste. Stir in cream before serving.
Scatter chopped parsley over hot soup.
Recipe taken from the "Goodies from Great Britain and Other Places" Cookbook
by DBE Pennsylvania's Athelstan Chapter