Bergen-style creamy fish soup (Bergensk fiskesuppe)

1. Cut the carrots and celery into thin strips and the leek into thin rings.

2. Melt the butter in a saucepan, stir in the flour for 1 minute, then gradually whisk in the fish stock until smooth.

3. Add the carrots and celery and simmer for 8-10 minutes until tender-crisp, adding the leek for the last 3 minutes.

4. Pour in the cream, season with salt and white pepper and heat through.

5. Cut the cod and salmon into 3 cm cubes, add them to the soup and simmer gently for 4-5 minutes, adding the prawns for the last minute.

6. Sprinkle generously with chopped chives and serve with fresh bread.

Tip: Bergen fish soup is the famous creamy soup of Norway's west coast; it was originally made with the day's catch from Bergen's fish market, so you can use any white fish. Some families season it sweet-and-sour with a dash of vinegar and sugar - worth a try. Add the fish only at the end and don't stir too much, so it doesn't break up.