Check the Cod for bones and pick or slice them out
In a large pan cook your cod in a little rapeseed/olive oil over medium heat for 5 mins each side
Then flake with a fork - keeping the flakes large
To the cod add corn, crushed garlic and stick pot
Season with a little pepper (there is enough salt in the stock pot) and dollop over the Crème Fraîche
Snip the chives (keeping some aside for the crumble) and stir them into your cod mixture
Leave on low heat for 5 mins while you wiz up your crackers and grate the parmesan
Top with breadcrumbs and cheese
Sprinkle over chives and another little shake of black pepper
Whack under the grill for around 5 mins until the crumble has gone golden brown or into the oven at 180c for 20 minutes
Serve with potato wedges and greens