1. Melt butter in a large Dutch oven over medium heat. Add onion and shallots and cook, stirring occasionally, until softened, about 5 minutes.

2. Add potatoes and seafood stock and bring to a simmer. Cover pot and continue to simmer until potatoes are tender, about 10 minutes. Reduce heat to low, stir in half-and-half, and gently simmer for 5 more minutes.

3. Add haddock fillets, re-cover pot, and let cook until fish is opaque throughout, about 5 minutes. Remove from heat and let sit, covered, for 5 minutes. Gently stir in chives, breaking fillets into bite-sized pieces if needed, and season with salt and pepper to taste.

Source: Hannaford fresh Magazine, January - February 2017