Heat the oil in a saucepan, add the shallots and garlic and cook for 3–4 minutes until softened.

Add the potato, milk and measurement water and season to taste.

Bring to the boil, then reduce the heat and simmer for 5–6 minutes.

Stir in the kale and cook for a further 10–12 minutes until the vegetables are tender.

Stir in the haddock and simmer for 2 minutes, or until cooked through.

Ladle the soup into 4 bowls and serve immediately.

For smoked haddock fishcakes with kale, cook 400 g (13 oz) smoked haddock under a preheated hot grill for 4 minutes on each side, then skin and flake into a large bowl.

Mix in 625 g (1¼ lb) mashed potatoes, 1 tablespoon chopped rinsed and drained capers, the grated rind of 1 lemon, 2 tablespoons chopped parsley and 1 beaten egg.

Mix well, then shape into 8 fishcakes and dust with a little flour.

Heat 2 tablespoons olive oil in a frying pan and cook the fishcakes for 3–4 minutes on each side until golden.

Meanwhile, heat 2 tablespoons olive oil in a separate pan, add 250 g (8 oz) chopped kale and cook for 3–4 minutes until wilted.

Serve with the fishcakes.