Instructions: Finely dice onion.

Peel and cut carrot and leek into fine julienne.

Skin and cut fish into 2cm cubes.

Quarter, seed, and dice tomatoes.

Dissolve cornflour in a little Champagne.

Place the onion, carrot, leek and Champagne in a saucepan, bring to the boil and cook until vegetables are tender, about 5 minutes.

Add fish, seafood and tomatoes, cook for 3 minutes, stirring gently. Add cream and cornflour mixture, stir until sauce thickens. Season and finish with chopped chives. Remove pan from heat and stir in butter.

Serve at once with rice pilaf.

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