Nibblous | smoky fish and fennel chowder

Ingredients

• 25g butter
• 1 medium onion, finely sliced
• 1 head of fennel, finely sliced (reserve frondy bits for garnish)
• 1/2 tsp turmeric
• 1 bay leaf
• 225g potato peeled (if you must) and diced small
• juice and grated rind of 1/2 lemon
• 225g smoked fish (cod or haddock)
• 1 rounded tbsp dijon mustard
• 1 tsp fennel seeds
• 425ml milk
• 150ml water or dry white wine
• 1 dessertspoon plain flour
• 2 tbsp greek yoghurt
• salt and black pepper