Method

First add the milk into a sauce pan and then pop in the haddock. Bring it to the boil and then remove from the heat and let it cool. You can remove the fish from the milk if you wish for a less "fishy" flavour but I think the soup really benefits from it

In another saucepan, add a dash of oil and the butter and bring to a medium heat. Add the cubed potatoes and start to soften. After 5 minutes, add the onion and continue to soften for another 5 minutes

Whilst the potatoes and onions are softening, remove the fish from the milk and carefully remove the skin and any bones and then flake the fish as we need to use the "fishy" milk

Add the wine to the potatoes and burn off the alcohol before adding in the cream, chicken stock, mustard and reserved milk. Continue to cook at a simmer for another 10 minutes

Take off the heat and allow to cool down. Pour the mixture into a blender and give a good blitz so you have a smooth soup base

At this point you can store the soup base and fish in the fridge until needed

When it comes to serving, add the flaked fish to the soup base and warm through. Top the bowls with some chopped chives