Smoked coley chowder

Had some smoked coley in the freezer and fancied this for tea. It was really excellent and I got to use some more of the nice leeks from my garden. Nearing the end of that supply. As usual, when they are all gone I will keep stumbling over leek recipes and will not be able to bring myself to buy any following the spring time glut.

Ingredients:
20g of butter
300g of smoked coley (which is just another name for pollock apparently)- I got this in the fridge compartment at Aldi.
3 large potatoes, peel and dice them to about 1cm
1 pint of whole milk
1 pint of vegetable stock
2 leeks, chopped small - give them a rinse too. They tend to bring the garden with them
1 Onion, chopped small
3 rashers of smoked streaky bacon, chopped up small

Method:
Melt the butter slowly in a thick bottom large pot. Add the leeks, rashers and onion and give it all a good stir. Put the lid on and cook on a low heat for about 5 minutes. Then add the potatoes and stock and season with salt and pepper. Bring to the boil and simmer for about 15 minutes until the potatoes are done.
While that is cooking you need to cook the fish. Put the milk in a saucepan and bring to the boil. Be careful not to burn or over boil it as this will spoil the taste. Add the fish and let it simmer gently for about 5 minutes. Check that the fish is done - it should break into flakes easily. Then turn off the heat under the milk and remove the fish to a plate with a fish slice or slatted spoon. Break the fish into flakes and add these to the potato and vegetable mixture. Leave any skin and bones out. Pour the milk into the soup through a sieve (this catches any bones or bits of skin that might have fallen off and also stops the nasty curdled bit that you used to get on your breakfast cereal ending up in your soup). Also sieve in any of the bits from the fish plate so that you don't miss out on any of the flavour.
Simmer the whole lot for about 5 minutes.
Ladle it into large bowls. I put some coriander on top of ours because it was in the fridge, but parsley would be ideal.
I served it with buttermilk scones and butter.