Ingredients
1. Skinless, boneless white fish, cut into chunks (250gms)
2. skinless, boneless salmon cut into chunks (250gms)
3. double cream (2tbsp)
4. chives, snipped with scissors (handful)
5. sweet corn, rinsed and drained (330gms)
6. whole milk (300ml)
7. zest only (1lemon)
8. fish stock (1l)
9. potatoes cut into small cube (550gms)
10. finely sliced leek (2)
11. olive oil (2tsp)

Method of preparation:-
1. Take a large saucepan, heat oil in it. Put the leeks and fry them gently for 5 minutes until gets softened but not colored. Add the potatoes and cook them for further few minutes.

2. Now pour the lemon zest and stock in the pan and keep it to simmer for about 12 to 15 minutes until the potatoes get tender.

3. Take out half of potatoes and the leeks from the stock with a slotted spoon and keep them aside. Put the remaining leeks, potatoes, stock and milk into a blender and then blend them until they get smooth.

4. Pour this blended mixture back to the pan and then add sweet corn, fish and reserved vegetables. Cover the pan and gently heat for about 3 to 4 minutes until the fish gets just cooked. Do not boil it. Mix chives and creams. Season it to taste.

Number of servings – 2