Directions

• Add the oil to a hot pan set over a medium / high heat. Add the onion and sauté until slightly softened. Add the pancetta, reserving a quarter, and the potatoes.
  
• Cook until the pancetta is crisp and the potatoes start to soften.
  
• Pour over the stock and drop in the bay leaf.
  
• Simmer, covered, until the potatoes are fully cooked (dropping off a knife).
  
• Remove half of the potato, pancetta and onion with a slotted spoon and set aside. Discard the bay leaf.
  
• Add the soup along with the milk to a food processor and blend until smooth.
  
• Meanwhile, add the fish, prawns and corn to the pan over a medium heat. Pour over the soup, and add the reserved potato mixture. Add the pinch of mace.
  
• Simmer, covered, until fish is cooked – the white fish should be opaque, flaky and moist. Do not boil!
  
• Add cream, salt and pepper to taste.
  
• To serve, ladle into bowls and sprinkle with chives and the remaining crispy pancetta.