Scrape and boil halved new potatoes. Drain and set aside. Meanwhile poach smoked haddock in a little milk
until just cooked, about 6 – 7 minutes, depending on thickness, drain and flake into large chunks, removing any
skin and bones. Cut streaky bacon into chunks and fry until golden. Add the potatoes and the kernels cut from
fresh corn cobs, and continue frying for a few minutes, until the potatoes start to tinge with brown at the edges.
Tip in some of the milk in which the fish was poached, together with the flaked fish, season with freshly ground
back pepper and simmer for a few more minutes, then serve in warm bowls, garnished with chopped parsley.