1. Place the spring onions and potatoes in a large saucepan and add the stock, milk and bay leaf. Bring the soup to the boil, then cover the pan and simmer for 10 minutes.
2. Add the broccoli to the pan. Cut the fish into bite-sized chunks and add to the pan with the sweetcorn.
3. Season the soup well with black pepper, then cover the pan and simmer for a further 5 minutes, or until the fish is cooked through. Remove the bay leaf and scatter over the spring onion. Serve hot, with crusty bread.