- Cut the fish fillets into 2.5cm cubes.
- Place the bacon into a deep saucepan over a low heat and
saute until golden brown.
- Add the onion and saute until transparent, then add the
parsley and cook for one more minute.
- Add the fish stock, bay leaf, salt and pepper, then cover
and cook for a further 5 minutes.
- Add the fish and simmer for 10 minutes.
- Add the cream and milk, and warm until heated through (do
- Serve immediately.
418 Calories per serving.