1.0 tbsp olive oil
1.0 onion, finely diced
325.0 g tin of sweetcorn, drained
335.0 g skinless, boneless smoked haddock fillet, cut into chunks
400.0 g Maris Piper potato, mashed
400.0 ml British semi-skimmed milk
300.0 ml vegetable stock
14.0 g fresh flat-leaf parsley leaves, washed and roughly chopped
In a large saucepan, heat the oil and fry the onion for 1 minute. Add half of the sweetcorn and the haddock, then fry for 5 minutes until the haddock is cooked through. Transfer about a quarter to a bowl; set aside.
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.
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.