Melt the butter in a pan over medium heat.

Add the chopped onion, and fry for eight minutes until the onions turn brown.

Add the peeled and cubed potatoes and two cups of water to the pan.

Bring the mixture to a boil.

Reduce the heat to low and let the mixture simmer for ten to fifteen minutes.

Place the smoked haddock in a separate pan, and add enough milk to cover it fully.

Cook over medium heat for six minutes.

Remove the haddock from the milk and let it rest for a few minutes.

Flake the haddock into large pieces and remove any bones.

Add the flaked haddock to the milk pan and the potato mixture.

Cook over medium heat for six minutes. Season with salt to taste.

Sprinkle chopped parsley on top for garnish and serve hot.