• Dice the bacon and fry in its own fat until crisp; remove from the pan. Cut the fish into small pieces, removing skin and bones.
• Heat the butter or margarine in a saucepan, then add the fish, potato, leek and mushrooms. Cook for 2 minutes. Add the milk, then simmer gently for 15 - 20 minutes. Season with salt and pepper and the nutmeg.
• Stir in the bacon and tomatoes and heat through gently.
• Pour the chowder into individual soup bowls and garnish with freshly chopped parsley.

Freezer Tip

• Frozen cod steaks are ideal for this chowder. Defrost for about 15 minutes, then cut into cubes and cook while still partially frozen.