Just whip up a quick stock using:
- Potatoes 4/5
- 3 onions
- 4 corn cobs, kernels removed
- 3 celery stalks
- 2 garlic cloves
- Fresh fish diced
- Salt and pepper to taste
- Pure Cream (small carton)
- Handful of fresh herbs (parsely, chives etc)
Gently simmer the stock until all veggies are tender. Using your stab blender give the stock a few pulses until about 80% is smooth (It is nice to leave a few chunks). Add the fish chunks and cook for a further 5 minutes or until the fish is tender.
Swirl in the cream and sprinkle with herbs.