Slice the leeks and onion, then sauté them in a pot with the butter over medium-low heat so the butter doesn't burn.

When the vegetables are softened and lightly golden, add the potatoes, peeled, washed, and cut into small cubes.

Add enough water to just cover the vegetables and bring to a gentle simmer for 15 minutes.

Add the smoked haddock fillet to the vegetable broth, cover, and turn off the heat. Let it poach for 10 minutes.

Remove the fish from the broth, take off the skin, and flake the flesh.

Pour the broth into a bowl, add the flaked haddock, and sprinkle with chopped parsley.

Serve with a slice of buttered rustic bread and enjoy!