Instructions: Remove skin and bones from fish, place in pan with water, wine, vermouth, bring to the boil, reduce heat to just below boiling and simmer 10 minutes. Strain through a seive; reserve fish and stock.

Heat the butter in a pan, add chopped spring onions and sliced mushrooms, cook gently for 2 minutes. Add reserved stock, bring to the boil and simmer 10 minutes. Add fish which has been broken into small pieces, halved scallops and chopped parsley, simmer gently for 3 minutes. Add cream and seasoning, bring to the boil and serve.

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