Heat the oil in a medium-sized saucepan. Once hot, turn the heat down low and add the onions (100g). Fry for 5 minutes until softened, stirring them regularly to ensure that they don't burn.
While the onions are cooking chop the potatoes (400g) into bite-sized pieces.
Add the potatoes to the pan along with the milk (1 litre), bay leaves (2) and cloves (3). Bring to the boil and then simmer for 5 minutes.
Add the smoked haddock fillets and cook for 6 minutes. Remove them from the pan, remove the skin, flake the haddock into bite-sized pieces and return it to the pan. Add the sweetcorn (250g) and cook for a further 4 minutes.
Remove the bay leaves and cloves, season with salt and pepper and serve.
1 serving contains 1 portion of fruit and vegetables.