Heat the butter in a deep pan and gently sweat the chopped leeks for 10 minutes over a low heat with a lid on.
Add the thyme sprigs, diced potato and sweetcorn and cook gently for another 10 minutes with the lid on.
Whilst the potatoes are softenening, in another pan poach the fish in the milk with the bay leaves for 10 minutes.
Then flake the fish into the other pan (carefully take out any bones). Pour the poaching milk through a sieve into the other pan and add the chopped parsley. Season to taste and serve immediately.
Notes
Nutritional Info for 5 servings:216 Kcal, 29g Carbohydrate (10g sugars, 3g fibre), 3g Fat (1g saturated), 18g ProteinYou can substitute the haddock for any smoked fish.