Smoked haddock and prawn chowder

INGREDIENTS (Serves 4)

1lb smoked haddock
2oz cooked prawns 
4 rashers of streaky bacon, finely chopped
1pt semi-skimmed milk
1 onion, finely sliced
2 leeks, thinly sliced
2 bay leaves
Half a dozen black peppercorns
Olive oil 
2 oz butter
1oz plain flour
1 lb potatoes, cut into ¾”cubes
1 small bunch chives, snipped

METHOD

Put the haddock in a pan with the milk, bay leaves, peppercorns and 300ml (1/2pt) cold water. Cover, bring to the boil and then gently poach for 2 minutes. Turn of the heat and leave to stand for 5 minutes.

Remove the fish from the pan with a slotted spoon. Flake into large chunks, discarding the skin and any bones; set aside. Strain the cooking liquid into a jug.

Heat the oil and butter in a pan. Gently fry the onion and leeks for 10 minutes, or until softened. Add the flour and cook for 1-2 minutes more, then stir in the reserved cooking liquid. Tip in the potatoes and simmer for 15 minutes until tender.

Fry the bacon pieces in a little oil, until golden and crisp. 

Bring the soup back to a simmer and stir in the haddock, prawns and half the bacon and chives. 

Serve garnished with bits of bacon and chives.