1 onion, chopped
1 clove garlic, crushed
2 potatoes, scrubbed and sliced (I like Albert Bartlett Elfe Potatoes for this dish)
500ml / 18 fl oz low salt vegetable stock
2 smoked haddock fillets, about 100g/4oz each, skinned and cut into chunks
418g can creamed corn
1 handful parsley, chopped
Freshly ground black pepper
Put the onion, garlic and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for about 8 mins until the potatoes are soft, but still have a slight bite.
Add the chunks of smoked haddock and the creamed corn
Season with a little black pepper.
Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork).
Sprinkle over the parsley and serve