Serve this filling soup with some warm crusty bread. This recipe makes enough for six entreés (Americans: appetizers) and is suitable for people who do not eat red meat.
500g white fish fillets, cut into small (2cm) cubes
500g other seafood (prawns, scallops, lobster, crab etc).
1 litre fish stock
1 leek, chopped finely
1 carrot, peeled and cubed
1 stalk celery, cubed
1 large potato, cubed
1/3 cup flour
1/3 cup finely chopped parsley
salt and ground pepper
Heat some butter in a large saucepan, add the vegetables and cook over low heat for 5 minutes or until they have softened and are slightly golden.
Add the flour and cook for one minute.
Add the fish stock, stirring for 5 minutes or until it boils. Simmer, uncovered, over a low heat for 5 minutes, stirring occasionally.
Add the fish and cook for 5 minutes, stirring often.
Add the rest of the seafood, most of the parsley and the cream. Stir and cook for 5 minutes without boiling. Add salt and freshly ground black pepper to taste.
Server immediately, garnished with the rest of the parsley and some crusty white bread.