Smoked haddock chowder

Ingredients
455g (1lb) smoked haddock or cod, skinned and cubed
30g (1oz) slightly salted butter
3 shallots, chopped
4 rashers bacon, chopped
750ml (one and a half pints) vegetable stock
455g (1lb) broccoli
455g (1lb) small white turnip or swede, peeled and cubed
150ml (5 fl oz) low fat crème fraîche
1 small baguette, sliced
2 x 5ml spoon (2 teaspoon) Dijon mustard
115g (4oz) Gruyère cheese, grated
Serves 6
Tip: Ideal served as a lunch meal for children. Can be pureed and frozen. 

Method
Heat the butter and fry the shallots and bacon.  Add the stock, broccoli and turnip or swede.  Cook for 10 minutes or until the vegetables start to soften.
Add the fish and cook for a further 5 minutes.  Stir in the crème fraîche and simmer for a further 2-3 minutes.
Spread the sliced bread with the mustard and top with the cheese.  Cook under a hot preheated grill for 3-4 minutes or until the cheese is bubbling.
Serve the chowder with a few slices of the bread.