Pour the fish stock into a pan with the sweet potato and oatmeal. Bring to the boil then reduce the heat to simmer for approx 40 - 50 minutes until the oatmeal is soft. Once cooked, transfer to a food processor and blend until smooth.
Return to the pan and flake the fish into the broth with the kernels. Add the parsley and heat gently for around 5 minutes without boiling.
Note: Coarse oats may are used in traditional porridge . They can be found in health food stores and may go under the name of groats or steel cut oats.
Makes 6 servings (serve = 1 bowl)