Start by peeling and mincing onions. Heat olive oil in a pan and briefly fry onions (note that this can be optional, you can put the onion with the other vegetables directly with the water).

Meanwhile, Peel and chop carrots and potatoes. Add them to the onions and pour water. Bring to the boil and cook for about 20 minutes until vegetables are cooked (the time depends on the size of your pieces and the fire).

Meanwhile, place milk and haddock in a saucepan. Heat for about ten minutes. Then turn off the heat and leave the fish in the milk.

Take haddock out of the milk. Then drain the cooked vegetables (but keep the cooking water if needed when mixing the soup). Mix vegetables with the milk in which haddock have been heated. Adjust the amount of liquid needed according to the desired texture by adding remaining cooking water or more milk. Season if necessary

Dress by laying pieces of haddock on top of the soup as on the photos.