• 1 tbsp olive oil
  • 1 onion, finely diced
  • 335g skinless and boneless smoked haddock fillet, cut into chunks
  • 325g tin of sweetcorn, drained
  • 400g Maris Piper potatoes, mashed
  • 400ml semi-skimmed milk
  • 300ml vegetable stock
  • 14g fresh flat-leaf parsley leaves, washed and roughly chopped


  1. 1

    In a large saucepan, heat the oil and fry the onion for 1 minute. Add the haddock and half the sweetcorn, then fry for 5 minutes until the haddock is cooked through. Transfer a quarter to a bowl and set aside.

  2. 2

    Meanwhile, in a food processor, whizz together the mashed potato, remaining sweetcorn, milk and stock. Add to the pan with the haddock, along with half the parsley. Simmer until heated through.

  3. 3

    Divide between 4 bowls and top each with some of the reserved haddock, onion and sweetcorn. Top with the remaining parsley and season with freshly ground black pepper to serve.

Nutritional Details

Each serving provides
  • Energy 1281kj 306kcal 15%
  • Fat 6.7g 10%
  • Saturates 1.9g 10%
  • Sugars 11.6g 13%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 272kj/65kcal

Each serving provides

32.0g carbohydrate 5.4g fibre 26.9g protein

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