• salmon or haddock fillet
• ½ lemon, juice only
• 25g butter
• 1 onion, finely chopped
• 2 sticks celery, trimmed and sliced
• 3 rashers rindless smoked streaky bacon – sliced
• 1 bay leaf
• sprig of thyme
• 300g potatoes
• 2 tbsp corn flour
• 300ml full-fat milk
• 300ml stock, made with stock cube
• 1 medium leek, finely slice
• 100ml double cream
• 100ml white wine
• roughly chopped parsley, to garnish

1. Melt the butter in a large saucepan and gently fry the onion, celery and bacon with the bay leaf and thyme sprig for five minutes, or until softened and lightly coloured.
2. Cube the potato & add to the pan with the vegetables.
3. Add the milk and stock and bring to a gentle simmer. Cook for 15 minutes, or until the potatoes are tender.
4. Place the fish into the chowder ensuring that the fish is below the surface, and poach until cooked, this should only take about 5 minutes, then remove the fish.
5. Add the leek, cream and wine to the soup. Return to a gentle simmer and cook for three minutes.
6. Flake the fish with your fingers and check for bones. Add the fish back into the chowder, heat through and serve with fresh bread and chopped parsley.

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn