Melt the butter in a large pan, large enough to hold all your ingredients.

Add the onion, whole garlic cloves and thyme, stir and cover.

Cook over a very gentle heat util the onions are meltingly tender, approx. 30 minutes, even better if cooked really gently for 45 minutes. Stir occasionally.

Add the haddock to the onions and cook for 5 minutes.

Pour in the milk, add a little salt and plenty of freshly ground pepper.

Bring to the boil and simmer for 1o minutes. Ready to liquidize!

This is quite a thick soup, add a little extra milk if you prefer it a little thinner.