Nutrition and extra info
Nutrition: Per serving
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.
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