De-bone and flake the fish into large chunks. Boil the water in a saucepan and place the fish in to create a stock for the soup. Allow this to simmer for ten minutes.
Carefully lift out the fish from the water, do not throw the water away! Place the fish in a separate bowl until needed. To the water, add the thinly sliced potato, diced onion, pinch of turmeric and black pepper. Stir and leave to simmer for 15-20 minutes, until the potato is cooked through.
Add the milk, haddock and butter and heat through. Serve up with a dash of cream.
Recipe courtesy of Iain Spink for Andy Bates Street Feasts.