Written by Annalisa

* 25g of unsalted butter
* 1 chopped onion
* 450ml semi-skimmed milk
* 300g stock (fish or vegetable)
* 225g potatoes, either raw and cut into chunks, or already cooked and cut into chunks
* 195g frozen sweetcorn
* 450g smoked, undyed haddock
* 100g spinach

I’ve adapted this slightly from the Waitrose magazine. It’s unbelieveably easy and nutritious.

Melt the butter in a large pan and cook the onions until soft - about 5 mins. Add the milk and stock. If you’re adding raw potatoes, add now and simmer well (with cover on) for 10 mins or until potatoes are soft. Add pepper but no salt (it’s salty enough with the stock/smoked fish).

Then add the fish. It’s okay to add it in one piece if it fits (if not cut), with the skin still on. It’s easier to flake off the skin when cooked. Also stir in sweetcorn at this stage. Cover and simmer for 10/12 mins.

Take off the heat, take fish out and flake off the skin, add back into soup, add spinach. Voila, serve with nice crusty bread.