Fish Chowder

• 1 medium-sized (1½ lb) (700 g) smoked haddock
• 1

A very pleasant fish soup, which, if served with crusty bread and butter, would make a meal for four.

Rinse the haddock, remove fins and tail, and cut up into large pieces. Place in a saucepan with the bay leaf, parsley stalks and the slice of lemon. Add the water and bring up to the boil. Lower the heat, cover with a lid and simmer very gently for about 15 minutes, or until the fish is