This tasty soup is great for a winter lunchtime.

Serves 4

340g Smoked haddock, skinned

6 rashers of bacon, chopped

30g butter

1 large onion, finely cjopped

2 teaspoons plain flour

1/4 teaspoon cayenne pepper (adjust to your own taste)

225g potato, peeled and diced

225g sweetcorn

675 ml milk

1 tablespoon chopped parsley (optional)

Salt & pepper

  1. Remove any bones from the fish, then cut into chunks and set aside.
  2. Dry-fry the bacon until crisp and brown. Add the butter, and fry the onion, flour and cayenne with the bacon until soft.
  3. Add the potato and sweetcorn to the mixture, then add the milk and bring to the boil.
  4. Reduce the heat and cook gently for 10-15 minutes or until the potatoes are cooked. if the mixture becomes too thick add a little water.
  5. Add the fish and cook for a further 5 minutes.
  6. Add the chopped parsley if using and serve.