200g of smoked haddock, cut into large pieces
2 cobs of sweetcorn, kernels removed
2 tbsp olive oil
1 red onion, finely diced
1 bulb of fennel, finely chopped
1 carrot, finely sliced
300g butternut squash, peeled and chopped into 2 cm dice
2 cloves of garlic, finely chopped
1/2 tsp dried chili flakes
15g dill, finely chopped
700ml vegetable stock
200ml almond milk
Juice and zest of 1 lime
Heat the olive oil in a large pan and when hot, add the onion, carrot, garlic and fennel and sweat for 10 minutes until softened and not browned.
Remove the kernels from the corn cobs and blitz half the kernels in a small food processor, and keep the other kernels whole.
Add the chilli and cook for a minute.
Add the squash and stock and bring to the boil. Simmer for 10 – 15 min until the squash is tender.
Add the smoked haddock, almond milk, creamed corn, whole corn kernels and dill and simmer for 5 minutes.
Season to taste, add the zest and juice of the lime and serve with a sprinkle of fresh dill and coriander.