Fish Chowder

750 g/11/2 lb cod or haddock fillets
1.75 litres/3 pints water
freshly ground black pepper
1 onion, peeled and sliced
2 potatoes, peeled and sliced
3 tomatoes, skinned and sliced
2 teaspoons yeast extract
1 teaspoon chopped thyme
2 teaspoons chopped parsley
2 teaspoons tomato purée
salt
2 teaspoons Worcestershire sauce
juice of 1 lemon

Put the fish in a pan with the water and a pinch of pepper. Bring to the boil, then lower the heat and poach gently for 15 minutes or until the fish is tender. Drain off the water and reserve. Cut the fish into 2.5 cm/I inch cubes, discarding the skin and any bones.

Put the fish and the reserved water in the rinsed- out pan with the remaining ingredients, except the Worcestershire sauce and lemon juice. Bring to the boil, then lower the heat, cover and simmer for 45 minutes.

Stir in the Worcestershire sauce and lemon juice, then serve very hot with wholewheat bread or crackers.

SERVES 4