Seafood chowder

200g crab meat, plus flakes for garnish 1 tbsp oil 200g haddock 1 leek, sliced into rounds 1 white onion, sliced 1 fennel bulb, sliced 2 carrots, peeled and roughly chopped 3 potatoes, peeled and cubed, uncooked 1 potato, cubed and boiled until tender 1 parsnip, peeled and sliced 200g sweetcorn 100g butter, cubed 1 litre fish stock 1 tbsp chopped parsley In a pan, heat the oil and add the chopped vegetables, cooking until they become soft. Turn up the heat and brown the vegetables a little, being careful they do not burn. Once they start to collapse in a mass at the bottom of the pan, add the uncooked potato cubes, the sweetcorn and the fish. Pour in the stock and bring to a simmer until the potato pieces are cooked. Remove the pan from the heat, add the crab meat and blend until smooth, adding the cubes of butter while blending to work it into the soup. Once smooth, stir the parsley, boiled potato cubes and sweetcorn into the soup, pour into bowls and serve it with the reserved crab flakes on top.