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Creamy Fish Chowder

ingredients

serves 4
450 g (1 lb) fish trimmings
1 bay leaf
430 ml (3/4 pint) water
30 g (1 oz) low fat spread, cut into pieces
90 g (3 oz) rindless bacon, finely chopped
2 medium onions, chopped
450 g (1 lb) potatoes, peeled and diced
280 ml (1/2 pint) skimmed milk
1 tsp thyme
1/2 tsp freshly grated nutmeg
Sea salt and freshly ground black pepper
450 g (1 lb) whitefish fillets, cut into 1.25 cm (1/2 inch) chunks
140 ml (1/4 pint) single cream
Chopped fresh parsley

method

1. First prepare the stock by combining the fish trimmings, bay leaf and stalks from the parsley with the water.

2. Microwave on HIGH for 5 minutes, or until boiling, then reduce the power and cook for 13 minutes on MEDIUM.

3. Strain the stock and set aside.

4. Place the chopped bacon and onion with the low fat spread in a large 3 litre/6 pint casserole with a lid and microwave on HIGH for 3 minutes, stirring occasionally

5. Add the diced potatoes, reserved stock, skimmed milk, thyme, nutmeg and seasoning. Microwave on HIGH for 20 minutes, or until the potatoes are soft.

6. Liquidize approximately 420 ml (3/4 pint) of the soup, then return it to the casserole. Add the chopped fish and cook for a further 5 minutes on HIGH, or until the fish is tender.

7. Stir in the single cream and heat through for 1 minute on HIGH. Ladle into bowls to serve and garnish with chopped parsley

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