Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork tender (6-8 minutes).
Stir in the milk, heavy cream, smoked paprika, and lemon zest. Season with salt, and bring the chowder back to a simmer. Add the fish and simmer about 5 minutes until the fish is cooked through, opaque and easily flakes with a fork. Taste and adjust the seasonings. Divided the chowder into bowls, then garnish with fresh dill, chives and freshly ground black pepper.
Keyword appetizer, chowder, classic fish chowder, cod, dinner, fish, main course, white fish