2 tsp olive oil 10 ml
1/2 cup chopped leek, white and 125 ml
light green parts only
1 cup frozen sweet corn 250 ml
6 oz skinless haddock fillet 175 g
1/4 cup water 50 ml

1. In a nonstick skillet, heat oil over medium-high heat. Add leeks and cook, stirring, until tender but not browned, about 3 minutes. Add corn and cook for 2 minutes more. Arrange haddock on top of leek-corn mixture and pour in water; cover and cook until fish flakes easily when tested with a fork, about 8 minutes. Let cool.
2. Transfer to blender and puree on high speed to desired consistency.