Preparation time 15 minutes, cooking time 30 minutes
You can use any firm white fish fillets, such as perch, ling or blue-eye, for this recipe.
1. Melt butter in large saucepan, cook onion, garlic and bacon, stirring, until onion softens.
2. Add flour, cook, stirring 1 minute. Add potato, milk and stock, bring to a boil. Reduce heat, simmer, covered, about 10 minutes or until potato is just tender.
3. Add fish, simmer, uncovered about 4 minutes or until fish is cooked through ( do not overcook). Serve bowls of soup sprinkled with chives.
Serves 4, per serving 19.5g fat, 1810kj (433 cal)