25 g butter
1 small onion, diced
1 leek, trimmed and diced
1 small carrot, diced
1 potato, cubed
50 g smoked salmon slices (cut into julienne, long thin strips)
120 ml dry white wine
450 ml tarragon-scented fish stock or water
225 g mixed fresh fish fillers (skinned and cut into bite-sized pieces – cod, haddock, hake or salmon)
175 g raw large prawns and mussels (scrubbed clean)
1 tblsp chopped fresh flat-leaf parsley
175 ml cream
Salt and freshly ground black pepper
- Don’t overcook the fish – bear in mind that everything continues to cook even after it is taken off the heat.
- Heat a large pan over medium heat. Add the butter and once it is foaming, tip in the onion, leek, carrot, potato sand smoked salmon. Sauté for 2-3 minutes until softened.
- Pour the wine into the pan and allow to bubble down and reduce by half.
- Add the fish stock or water and bring to a simmer, then add the fresh fish and shell fish.
- Return the pan to a simmer and add the parsley and cream, then season to taste.
- Cover with a lid and simmer gently for another 2-3 minutes until the fish and prawns are tender and all of the mussels have opened, discard any that do not.