Instructions: First, prepare the bread bowls. Using a sharp knife, Cut a large whole in the top of the bread loaf then remove this crusty top and set aside. Carefully remove all the soft bread from the inside of the loaf, leaving the surrounding crust intact. Place the loaves in an oven preheated to 200c. and bake for 15 minutes until the loaves are crisp and dry. Set aside.

Melt the butter in a large saucepan and add the chopped leeks, onions, garlic, carrots, parsnip, celery and thyme leaves and saute in the butter for 10 minutes until the vegetables are soft and golden.

Remove the pan from the heat and sprinkle the flour over the vegetables, stirring constantly to mix the flour with the butter. Return the pan to the heat and continue stirring until the mixture begins to turn golden, about 2 minutes (this gives the flour a "cooked flavour).

Add the fish stock, stirring constantly to dissolve the roux mixture into the liquid. then simmer the soup for 20 minutes. Meanwhile, prepare the seafood by cutting the fish and shellfish into bite size pieces.

Add all the shellfish, cream, parsley and salt and pepper to taste and cook for a further 5 minutes - do not allow the soup to boil rapidly because it may curdle. Once the shellfish has cooked, stir through the lemon juice and ladle the soup into the bread bowls. Garnish with a some chopped chives and serve.

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