Step 1. Cut the vegetables

• Finely chop the onion.

• Cut the carrot, fennel and celeriac into thin strips and the leek into thin rings.

Step 2. Prepare the vegetables

• Heat a knob of butter in a large soup pot and fry the finely chopped onion over medium heat until translucent.

• Add the white wine and simmer gently, uncovered, until the wine has almost completely reduced.

• Add the chopped carrot, fennel, celeriac and leek to the pan and simmer gently for a few minutes until the vegetables are almost cooked.

Step 3. Prepare the soup

• Heat the cream together with the rest of the butter in a small saucepan, without letting it boil. Then stir this mixture into the soup

• Cut the fish into pieces and add it to the soup.

• Let the soup simmer gently until the fish is cooked (about 3 minutes).

• If you find the soup too thin, add some cornstarch to thicken the soup.

• Finely chop the basil, chives and parsley and add them to the soup together with the peeled shrimps.

• Season with salt and freshly ground white pepper.

Step 4. Serve the fish soup

• Serve the soup immediately, with freshly baked bread and a glass of white wine!