Fish Chowder

Fish Chowder

4 tablespoons butter
1 rasher bacon, finely chopped
2 tablespoons chopped parsley
Bouquet garni
1 cup diced carrot
1 cup diced celery
1 cup diced potato
1 large onion, sliced
3 cups milk
2 cups fish stock (or water)
1kg white fish, cit into pieces
1 cup thick cream
salt and pepper to taste

Melt butter in heavy saucepan, add bacon, vegies, & boquet garni, saute for 5 mins. Cover with lid and cook gently for a further 5 mins. Remove lid, add milk and stock & simmer another 20 mins with the lid off. turn up the heat a bit to reduce the liquid by 1/2 it's volume then puree mix (bamix), thicken if necessary, add fish & cream & simmer till cooked.