Step 1

Heat the oil in a large soup pot. Fry the onion and bacon on a medium setting until the onion is softened and the bacon is cooked through, about 10 minutes. Then sprinkle over the flour and stir through.

Step 2

Pour in the fish stock and add the diced potato. Stir, bring to a boil, and let it simmer for 10 minutes.

Step 3

Add the milk and paprika and cook for another few minutes.

Step 4

Add the cream, peas, and cod. Stir well then leave to simmer for another 10 minutes.

Step 5

Stir through the chopped parsley and some salt and pepper to taste.

Step 6

Serve with optional fresh chopped chives sprinkled on top.