100g whitefish
100g smoked fish
100g shellfish (optional)
2 large onions
Celery
Fish or chicken stock (Chicken!!??) x 1.5 litre
4 Carrots
Low fat cream
Butter (a good knob!)
White wine(1/4 bottle)
salt, pepper, garlic, parsley and thyme (or a bouquet garni)
Croutons (optional)

In a saucepan, place diced onion, celery, carrots (and any other veg you like) and the knob of butter on low heat and saute for approx 20 mins (until vegetables soft). Pour in stock and vino, salt, pepper, garlic, parsley, thyme and increase heat until you reach boiling point then reduce to a gently boil (or is that called simmering?!). Leave this simmering for approx 20 min more. Chop fish/ shellfish into 2-3cm cubes and add to the saucepan and leave simmering for a further 15 mins (gentle heat to avoid fish breaking up). For a final 5 mins, stir in low fat cream (again gently to avoid breaking fish)and then turn off heat and let sit for 5 min before serving.

Prior to serving, cut up 2 slices of white or brown bread into 2-3cm cubes, drizzle with sunflower oil and place in very hot (200oC) oven for 8-10 mins. These will make beautiful crispy croutons (hint - dip them in fish stock as well prior to oven for fishy croutons).

Finally, place in a bowl and enjoy!!

Note I have excluded the potato from this recipe for those on low carbohydrate diets however if desired, place potato cubes in the saucepan during the first stage (sauteeing of vegetables).