Famous Fish Soup

With the sudden drop in temperature my kids started asking for soup, a little early in the season but that's what you start thinking of, therefore the famous fish soup needs to be trotted out to welcome the coming winter. This is a variation on Women's Weekly Cream of Snapper soup (Dinner part Cookbook No. 2) We have served this at many large functions for 150 people and they love it.
    You have to think about the disposal of stinking fish frames, I have a waste disposer (approved as being very environmental by 2 different Australian University studies !) So doing this recipe close to bin day is something to think about.

Fish Stock. 1-2 kg fresh mixed fish frames, 1 onion, hand full celery leaves/stems, extra carrot, 2-3 pepper corns. Rough chop vegies, leave onion skin on and ¼, just cover with water and boil then remove lid & simmer for about an hour. Turn on your range hood as it will smell. You will end up with extra stock that you can freeze for next time to make it easier.
 Don't remove the fish oil off the top this is heart medicine!

60g butter

1 carrot
1 potato
1 clove garlic
1 ½ cups dry white wine
salt & pepper
½ cup cream
1 tablespoon chopped parsley
1 tablespoon chopped chives
500g firm flesh fish ( Blue Eye Cod, Snapper etc) chopped small, ¼ cm cubes. Small, so it will cook in the heat of the prepared soup in last 5 minutes.

Melt butter in pan add washed sliced leek, chopped carrot, peeled and sliced potato and crushed garlic. Cook and cover for 6 minutes. Add wine and water and 1 ½ cups stock, bring to boil , reduce heat and simmer covered for 20 mins. Puree soup in blender in batches and return to pan, add cream, salt & pepper. Bring back to just boiling add fish and simmer uncovered 5 minutes. Stir in chives and parsley.
Garnish with a little extra chives or a small sprinkle of dry or fresh dill.
    This must have the cream and the wine to be magnificent.
    To keep costs down, you can just make the good fish stock and leave out extra fish, it is still awesome.