Instructions: Wash and finely slice the onions, leeks, celery, 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 and water and bring to the boil. Cover and simmer gently for 5-10 minutes until potatoes are almost cooked through.

Add milk and bring to the boil.

Clean and cut the fish fillets into 2 cm cubes and add to the simmering stock. Bring back to the boil for 1-2 minutes then remove from the heat.

* The fish will only take 2 to 3 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 with 2 tsp cornflour dissolved in a little water add with the milk.

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