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Put the haddock and white fish into a large saucepan with the stock and bay leaves. Slowly bring the stock back to the boil over a medium heat, then reduce the heat to low, cover and simmer for 5 minutes.
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Lift out the fish with a slotted spoon and leave to cool slightly on a plate. Strain the stock into a jug, discarding any bits left in the sieve. Break the fish into flakes, discarding any skin or any bones, and set aside.
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Return the pan to a medium heat and add the leeks and 3 tbsp of water. Cover and cook for 5 minutes. Add the potatoes and strained stock, then cover and simmer for 15 minutes or until the potatoes are tender. Leave to cool slightly.
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Scoop half the potato mixture into your food processor, add the milk and blitz until smooth (or use a bowl and a stick blender). Pour the mixture back into the pan and return to simmer.
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Stir the flaked fish, prawns, sugar snaps, dill and parsley into the soup and simmer for about 5 minutes or until the prawns are pink and cooked and the fish has heated through. Season to taste and scatter over a little more dill to serve.
