Chunky seafish chowder

A hot fishy soup that won't leave you wanting more as it's bulked up with potatoes, peppers, celery and onions

Serves: 6

What you need:

• 455g (1lb) coley, pollack or ling fillets, skinned and cubed
• 1 x 15ml spoon (1 tablespoon) oil
• 1 large onion, chopped
• 340g (12oz) potatoes, peeled and roughly chopped
• 4 sticks celery, chopped
• 4 rashers smoked back bacon, chopped
• 2 x 400g can chopped tomatoes with herbs
• 425ml (15fl oz) fish or chicken stock
• 2 x 15ml spoon (2 tablespoons) tomato purée
• salt and black pepper
• 1 green pepper, deseeded and roughly chopped
• parsley to garnish

What you do:

1. Heat the oil in a large pan; add the onion, potatoes, celery and bacon, cook for 5 minutes.
2. Add the tomatoes and stock, bring to the boil; reduce the heat and cook for 12 minutes until the potatoes are tender.
3. Add the tomato purée, seasoning, green pepper and fish. Return to simmering point and cook for 7 minutes.
4. Sprinkle with parsley and serve with chunks of granary bread.

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