Instructions: Peel prawns and skin fish.

Slice spring onions.

Melt the butter in a large saucepan. Add the chopped fish, prawns and scallops and cook for 5 minutes until prawns turn pink.

Add tinned soup, milk and cream and heat slowly, stirring regularly. Do not boil rapidly at any stage. Simmer on very low heat for 5 minutes.

Just before serving add sherry.

Pour into soup bowls add a small spoon of cream and a sprinkle of parsley.

Serve with small squares of golden brown puff pastry.

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