Best served freshly cooked, but leftovers keep in the fridge for up to 2 days (not suitable for freezing). Reheat gently until piping hot.

1. Put the haddock fillets, skin-side down, in a large shallow pan so they are comfortably sitting in the pan without overlapping too much. Add 350ml water and the bay leaves then gently bring to the boil. As soon as the water boils, turn off the heat and set the pan aside.
2. Meanwhile, melt the butter in a large soup pan or stock pot and then gently sweat the onions and leek, covered, for 6-8 minutes or until soft but not coloured. Add the potatoes and continue to cook for a couple of minutes, stirring.
3. Lift the fish out to a plate then strain the poaching liquid into the soup pan and bring to a simmer. Cover and cook for 12-15 minutes, or until the potatoes are tender.
4. Remove the skin from the fish and flake into chunky pieces. With a slotted spoon, remove half of the potatoes and leeks from the soup and set aside in a bowl. Add the milk to the pan, along with around one-third of the flaked haddock. Bring to the boil, then reduce the heat and simmer for 5 minutes.
5. Remove from the heat and blitz with an hand-held blender until smooth. Season to taste and then add the reserved potatoes, haddock and chives. Heat through gently for about 5 minutes before serving.