Normandy seafood soup (Marmite dieppoise)

1. In a pot, soften the sliced leek and the julienned carrot in butter.

2. Pour in the white wine and a little water, season with salt and pepper and bring to the boil.

3. Add the fish fillet cut into large pieces and cook gently for about 6 minutes.

4. Add the prawns and the cleaned mussels and cook for a further 4-5 minutes until the mussels open.

5. Take off the heat and stir the cream into the soup so it becomes creamy and rich (do not boil further).

6. Scatter with parsley and serve hot.

Tip: The dieppoise is the creamy, wine-and-cream fish soup of the Normandy coast. Always add the cream at the end, off the heat, so it does not split. Fresh baguette makes it complete.