Instructions: Wash and finely slice the onions, leeks, celery and mushrooms and garlic. Peel and cut the potato into 1/2 cm dice. Melt the butter in a heavy bottomed saucepan, add the cut vegetables and gently saute for 5 minutes without colour.

Add the white wine, fish stock and milk and bring to the boil. Simmer gently for 5-10 minutes until potatoes are almost cooked through.

Clean and cut the fish fillets into 2 cm cubes and add to the simmering stock. Bring back to the boil then remove from the heat.

* The fish will only take 1 to 2 minutes to cook.

Dont boil rapidly at this stage.

Add the cream, chopped herbs and season with salt, pepper and a small pinch of cayenne (not to much).

Serve with toasted French bread and garlic Rouille.

Note:
You can thicken this soup slightly if you want.

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