Ingredients

• 1/2 tbsp olive oil
• 15g unsalted butter
• 1 small onion, diced
• 1 clove garlic, minced
• 200g baby potatoes, cut into bite-size pieces
• 500ml vegetable stock
• 2 skinless smoked haddock fillets
• 100g sweetcorn
• 50g kale, shredded
• 1/4 tsp salt (or to taste)
• 2 tsp mustard
• 100ml double cream

Instructions

1. Heat the oil and butter in a large pot then add the onion and garlic. Cook over a medium heat until the onions have softened, about 3-4 minutes.
2. Add the potatoes and stock and bring to a boil. Reduce the heat and simmer until just tender, about 10 minutes.
3. Add the haddock, sweetcorn and kale and continue to cook until the fish easily flakes apart, about 4-5 minutes.
4. Remove from the heat and stir in the salt, mustard and double cream. Divide between two bowls to serve.