1 onion, chopped
1 leek, chopped
2 carrots, chopped
2 large potatoes, peeled and cut into chunks
1 tbsp plain flour
950 ml fish stock
150 ml white wine
110 g smoked coley (or cod) fillet, cut into cubes
110 g whiting fillet, cut into cubes
110 g king prawns
110 g mussels
150 ml crème fraîche
1 tsp dill or parsley, chopped
1 Melt the butter in a large saucepan over a medium heat. Cook the onion, leek, carrots
and potatoes for five minutes.
2 Add the flour and cook for a few minutes, stirring constantly.
3 Add the stock and white wine. Bring to
the boil, then reduce the heat and simmer for
4 Add in all the fish and simmer for 10 minutes.
5 Stir in the crème fraîche and fresh herbs. Season to taste and serve hot.