| Ingredient | Quantity | Notes |
|---|---|---|
| Potatoes | 200 g | Peeled, medium-diced |
| Fish stock | 250 g | |
| Whipping cream | 150 g | |
| Firm white fish fillet | 200 g | Eg: cod, tilapia, haddock, salmon, monkfish; cut into chunks |
| Large prawns | 150 g | Peeled and deveined |
| Scallop | 150 g | |
| Parsley | 2 sprigs | Chopped |
| Yellow onion | 1 pc | Quartered |
| Garlic | 3 cloves | |
| Carrots | 200 g | Cut into 1" pieces |
| Celery | 80 g | Medium-diced |
| Butter | 200 g | |
| Salt | To taste | |
| Ground black pepper | To taste | |
| Fresh thyme leaves | 2 tsp | |
| All purpose flour | 50 g | |
| Water | 100 g |
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