500 grams moist smoked fish
500 grams floury potatoes, such as Agria
3 tablespoons olive oil
knob of butter
2 leeks, washed and finely sliced
2 onions, peeled and thinly sliced
2 cloves garlic, crushed
1 tablespoon thyme leaves
1 bay leaf
3 cups chicken or vegetable stock
1 cup cream
1 cup milk
4 large silverbeet leaves
1½ cups frozen sweetcorn kernels
sea salt and freshly ground pepper
½ cup sour cream
Remove the skin and bones from the fish and discard. Break into large bite-sized pieces and set aside.
Peel the potatoes and cut into bite-sized pieces.
Heat the oil and butter in a large saucepan and add the leeks, onions, garlic, thyme, the bay leaf and a good pinch of salt. Cover and cook over a low heat for 10 minutes until the vegetables are soft but not coloured, stirring occasionally.
Add the potatoes, stock, cream and milk, season and bring to the boil then simmer uncovered until the potatoes are tender. Remove the tough core from the silverbeet and thinly slice the leaves. Add to the soup with the sweetcorn and smoked fish and simmer for 5 minutes until the silverbeet is tender.
To serve: Ladle the soup into warm soup bowls and top with a spoonful of sour cream.