Add the chopped potatoes to a pan of boiling salted water and cook for 12-15 minutes until soft.

Drain the potatoes, add 50g butter, salt and pepper, and mash well until smooth.

Add the smoked haddock and bay leaf to a wide pan and cover with the milk. Place on a low-to-medium heat, slowly bring the milk to a simmer then remove from the heat. The haddock should be just cooked – if not, leave it for 1-2 minutes in the cooling liquid.

Remove the haddock from the liquid with a slotted spoon and set aside.

Strain the poaching liquor through a sieve into a clean pan or bowl and set aside.

Add the olive oil and 25g butter to a soup pan or casserole dish and place over a low-to-medium heat.

When the butter has melted, add the onion and cook gently without colouring for 3-4 minutes until soft.

Add the poaching liquor to the onion and stir well. Add the mashed potato gradually until you are happy with the consistency – you may not use all of it.

Flake the haddock with your fingers, discarding any pin bones, then add it to the soup along with three-quarters of the parsley.

Slowly bring the soup to a gentle simmer, stirring carefully so you don’t break up the flaked fish, and cook for 4-5 minutes. Taste and adjust the seasoning – there should be little need for extra salt but black pepper will add depth to the flavour.

Serve in warmed bowls, sprinkling the remaining parsley over the top.