This creamy sou is based on mashed vegetables. The base can be made in advance, then it just needs to be heated and add salmon, cod and prawns.
Cut cod and salmon in cubes and sprinkle with salt and pepper.
Finely chop shallot and garlic.
Slice leek, and peel and cut potato and carrot in dices.
Sauté shallot, garlic, leek, potato and carrot in rapeseed oil until the onion is shiny.
Add vegetable stock and cook for 10 minutes.
Add cream and cook for another 5 minutes.
Smooth the soup using a hand blender or masher.
Taste with salt, pepper and white wine vinegar.
Add the fish and peas to the soup and bring to a boil.
Let the soup simmer for a couple of minutes.
Add the prawns right before serving.