Ingredients
• butter, for frying
• 1 small onion, diced
• 1 leek, trimmed and diced
• 1 small carrot, diced
• 1 potato, cubed
• 120 millilitres white wine
• 450 millilitres fish stock
• 225 grams mixed fresh fish fillets (cod, haddock, hake, or salmon), skinned and cut into bite-sized pieces
• 175 grams raw Dublin bay prawns and mussels, scrubbed clean
• 1 tablespoon chopped fresh flat-leaf parsley
• 175 millilitres cream
• salt and freshly ground black pepper
Method
1. Add some butter to a large saucepan over medium heat. After 1 minute, add the onion, leek, carrot, and potato, Cook for 2 to 3 minutes or until softened slightly.
2. Add the wine and reduce by half.
3. Add the stock. Bring to a simmer, and then add the fish fillets and shellfish.
4. Return to a simmer, and then add the parsley and cream.
5. Cover and cook for 5 minutes. Remove any unopened mussels.
6. Add salt and pepper to taste. Serve hot with buttered brown bread.