This is a traditional Scottish soup and is best made with a fresh fish stock. However, if that is hard to procure, then I discovered that using a tin of anchovies can make a decent stock. Try it and see!
 

 2 fillets Smoked Haddock (skinless)

4 large Potatoes diced

2 Onions diced

1 tin Anchovies

Cream to taste

· Cover the potatoes, anchovies and onions in water and simmer until soft and the anchovies have disappeared

· Add the haddock and simmer gently

· Add cream before serving