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“Smoked Haddock, onion and potatoes poached in milk with garlic and loads of parsley. It originates from Cullen which is on the East Coast of Scotland 20 miles east of Elgin. This is a delicious very quick supper dish and great when friends pop round. Here on the Isle of Man the Haddock are line caught and locally smoked. Fantastic quality.”

Ingredients Nutrition


  1. Soften the onion and garlic in the butter for 10 minutes.
  2. Add the milk and bring slowly to the boil before adding the potatoes.
  3. Simmer for 20 minutes until the potatoes are soft.
  4. Add the haddock and poach for 5 minutes.
  5. Remove the haddock and when cool enough to handle flake the fish removing any bones and skin as you do.
  6. Bring the soup up to heat again, add the parsley, salt and pepper and haddock. Serve with a sprig of parsley.

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