Smoked Fish Chowder Soup

Ingredients

100g / 4oz streaky bacon, diced
1 large onion, chopped
600ml / 1 pint of water
75g / 3oz soup pasta shells
225g / 8oz smoked cod fillet
600ml / 1 pint of milk
Salt and black pepper
Chopped fresh parsley

Method

1. Place the bacon dice in a large saucepan over gentle heat until the fat starts to run
2. Raise the heat and cook until the bacon bits are golden, add the onion and water and bring to the boil
3. Stir in the pasta and boil gently for 10 minutes, at the same time, place the fish and milk in a saucepan and poach gently for 10 minutes
4. Lift out the fish, reserving the cooking liquid, remove any skin and bones and flake roughly
5. Add the fish to the pasta mixture and strain in the reserved liquid, bring back to the boil, cover and simmer for a further 5 minutes
6. Taste and season with pepper, adding salt only if necessary
7. Serve hot sprinkled with parsley