Try this fish chowder recipe at Easter
1 large brown onion, chopped coarsely
1 clove garlic, crushed
2 rindless bacon rashers (130g), chopped coarsely
2 tbsp plain flour
2 medium potatoes (400g), chopped coarsely
3 cups (750ml) milk
2cups (500ml) vegetable stock
400g firm white fish fillets, chopped coarsely
2 tbsp finely chopped fresh chives
Melt butter in large saucepan, cook onion, garlic and bacon, stirring, until onion softens.
Add flour to pan, cook, stirring for 1 minute. Add potato, milk and stock, bring to the boil.
Reduce heat, simmer, covered, about 10 minutes or until potato is tender.
Add fish, simmer, uncovered, about 4 minutes or until fish is barely cooked.
Sprinkle soup with chives and serve with crusty bread.
Recipe from The Australian Women's Weekly Classic Cooking.