Takes 35 minutes plus chopping, serves 4-6. You need:

  • 350g white fish fillet (pollack, whiting, cod etc.) cut into chunks
  • 45g butter
  • Dash olive oil
  • 1 onion chopped
  • 2 celery sticks, sliced
  • 4 rashers bacon, sliced
  • 2 carrots, sliced
  • 1 potato, cut into cubes
  • 1 bay leaf
  • Sprig of thyme
  • 2 heaped tablespoons plain flour
  • 1/4 teaspoon turmeric
  • 900ml milk
  • Lemon juice
  • 110g frozen peas, thawed
  • Salt and pepper

Gently fry the onion, celery, carrot, bacon and potato for five minutes in the oil and butter. Add the thyme and bay leaf, cover and let it sweat for a further five minutes. Sprinkle with flour and turmeric, stir for 30 seconds then add the milk. Heat and keep stirring, until it simmers. Add salt and pepper. Simmer for 15-20 minutes – if it gets too thick, add a bit more milk. Drop in the fish and peas, and cook for five minutes after it has come back to the simmer. Add lemon juice, adjust seasoning and serve. This is nice with crusty bread, and a sprinkle of nutmeg and grated cheese on top. (Thank you William Black, his recipe in Fish )