Heat oil in a pan, add stock vegetables, and sweat covered for 10 minutes.
Add wine, boil for one minute, then add 1.2 litres of water and chopped smokies.
Simmer gently for 20 minutes, then strain cold stock through a fine sieve.
Melt butter in a large pan and sweat shallots, leeks, and garlic for 10 minutes.
Add potatoes and flaked fish, sweat for two minutes, then add 1 litre of stock.
Season with pepper, bring to a boil, and simmer for 10 minutes.
Blend the mixture while gradually adding milk and cream until smooth.
Pass the soup through a fine sieve for a velvety texture.
Reheat gently and serve topped with flaked fish and chives.