Dry fry bacon in a high-sided fying pan or saucier and fry on a medium heat until coloured and well-browned.
Pour white wine over the bacon whilst still on the heat and de-glaze the pan.
Let the wine and bacon bubble for a bit before adding leeks.
Turn down heat and leave to steam for a few minutes until leeks are wilted, and the wine has reduced by half.
Stir in the creme fraiche and place the haddock fillets lightly on top of the mixture.
Season with a few grinds of pepper.
Leave to steam with the lid on for about 5 minutes, over a low to medium heat.
Check fish to see that it is nearly done (this may range with personal preference but 5 minutes should be about fine).
Add the frozen petits pois and remove from the heat with the lid on.
Leave to stand for 2 minutes with the lid on until the petits pois are just done.
Serve sprinkled with chopped chives and with a green salad, and some rice, lentils or new potatoes if you wish.
Check to see if fish is done by pressing your fingers on to it..It should feel firm
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