- Put the Jersey Royals into a large saucepan with the stock. Bring to the boil, then cover and simmer for 15 minutes, until the potatoes are just tender.
- Add the smoked haddock, peas and sweetcorn. Cook over a very low heat for 4-5 minutes, then add the single cream, blended cornflour and parsley. Heat, stirring gently, until thickened, taking care not to break up the fish.
- Taste and season, though you may not need any salt as the smoked fish is quite salty. Ladle into warm bowls and serve at once.
If you like, use a mixture of smoked haddock, salmon and prawns to really push the boat out!