Hearty winter Chowder

2 tbsp olive oil
1 onion, finely diced
2 chilies, finely diced

3 rashers bacon, chopped 

3 large waxy potatoes, peeled and cut into 1cm pieces

2 cups water 

2 cups milk 

700-800g of fresh fish

200g shelled prawns
½ cup cream 

2 tbsp chopped coriander
Salt and freshly ground black pepper

1. Heat a saucepan, add oil, onion and bacon and cook over medium heat for 5 minutes. Add potatoes and water and bring to the boil, then turn down the heat and simmer for 10 minutes to cook potatoes.

2. Add milk, fresh fish and prawns and simmer for 10 minutes. Stir in cream and coriander and season to taste with salt and pepper. Serve in deep soup bowls. Serves 6.

Tip: Most fish works in this dish, But for this dish I used the belly flaps, wings and throat from some nice snapper we got over the weekend, I baked them in tinfoil for 20 - 25 minutes depending on the thickness. Let them cool and fork the flesh from the skin and away from the bones. Add to the chowder at the last minute. I also added in chunks of Gem fish which has allot of fat and flavor.