300g haddock fillets, boned and skinned
150g smoked haddock fillets, boned and skinned and undyed if possible
200g Dublin Bay prawns
1½ tablesp. olive oil
Knob of butter
2 medium leeks, cleaned and thinly sliced
2 garlic cloves, peeled and finely chopped
3 thyme sprigs (lemon thyme if available), plus extra leaves to garnish
1 bay leaf
650g potatoes, peeled and diced into 2 cm cubes
700ml fish or vegetable stock
½ teasp. chilli flakes
Salt and freshly ground black pepper
3 tablesp. crème fraîche
Chives, to garnish
To serve: Brown soda bread