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Sprinkle over the 2tsp flour and mix through. Cook for 1 minute or so.
Pour over the milk bit by bit, stirring like mad to remove any lumps. Add the stock and potatoes. Bring to the boil, then simmer for 5 mins stirring regularly to avoid it sticking to the bottom of the pan.
Add the sweetcorn and peas and cook for 2-3 minutes, bringing back up to heat.
Add the haddock, then leave to gently cook for another 5-10 mins. As it cooks, break it into large chunks.
Scatter over parsley, if using.
Serve with plenty of crusty bread.