Wash and chop all vegetables first. Dice potatoes into small cubes. Slice leek thin. Remove skin from haddock if needed. Keep everything ready near the stove. This makes cooking smooth and easy.

Heat butter and olive oil in a large pot. Add chopped onion and sliced leek. Cook on medium heat for five minutes. Stir gently. They should turn soft but not brown.

Add diced potatoes into the pot. Stir well to coat with butter. Add bay leaf and thyme. Cook for two minutes. This step helps build flavor from the start.

Add fish stock and milk into the pot. Stir slowly. Bring to a gentle simmer. Do not boil hard. Let potatoes cook for about fifteen minutes until tender.

Place smoked haddock fillets into the pot. Push them under the liquid. Cover and simmer for eight minutes. The fish should become soft and flaky.

Take the fish out carefully. Remove any bones. Break the fish into large chunks using a fork. Keep pieces nice and chunky for texture.

Return flaked fish to the pot. Add heavy cream and stir gently. Simmer for five more minutes. Taste and adjust salt and pepper. Sprinkle fresh parsley before serving.