Viking good chowder

In response to numerous requests, Giggles has been interrogated and tortured to breaking point, finally giving up her recipe for the smoked fish chowder enjoyed by many at the recent Burnie 10 weekend.  We now look forward to her next culinary triumph at 2009's cannibal-themed Burnie 10 weekend...

Smoked Fish Chowder

500g Smoked Fish
1 large potato, peeled and diced
1 medium onion, finely diced
1 stick celery, finely diced
50g butter
1 rasher bacon, rind removed, finely diced
2 Tablespoons plain flour
1/2 teas dried mustard (or Dijon)
1/2 teas Worcestershire Sauce
1 cup milk
1/2 cup fresh parsley finely chopped
1/4 cup cream

Put fish in fry pan, cover with water, bring to boil, reduce heat and simmer 8 mins or until the fish flakes easily.
Drain, reserving fish stock, then peel, bone and flake fish, set aside.
Put potato, celery and onion in pan with fish stock to cover veg. Bring to boil, reduce heat and simmer until soft, set aside.
Meanwhile, melt the butter in a large pot, add bacon and cook, stir 3 mins. Add flour, mustard and W.Sauce and stir until smooth.
Cook 1 min, gradually add milk, stir continuously, away from heat until smooth. Return to heat, stir for 5 mins until thick, then stir in veg and liquid, then add parsley and flaked fish. Simmer on low for 5 mins and add cream. Adjust seasoning to taste.