Fish Chowder

Defrost the haddock and cut into pieces.

Heat the butter in a saucepan and fry the onion over medium heat until soft but not browned.
Add the milk and bring to the boil.
Add the haddock and simmer slowly for 8-10 minutes or until done.
Reomve the fish and set aside.
Add the potatoes to the milk mixture and simmer for 8-10 minutes.
Mash with a potato masher or purée in a blender.
Return to the saucepan.
Flake the fish and remove any bones.
Return the fish to the saucepan and add the chives.
Bring to the boil and stir in the cream, salt, pepper and chopped parsley.
Garnish with the extra parsley and serve with fresh bread and butter.