The old favourite.


  • 5 stalks of celery (finely chopped)
  • 2 small onions (finely chopped)
  • 25g butter
  • 2 cloves of garlic (crushed)
  • 500g fish mix
  • 1 fish stock cube, if you can't get use vegetable stock cube
  • 200g boiling water
  • 160g prawns
  • 270g double cream
  • 140g Greek yoghurt
  • 25 fresh parsley leaves (finely chopped)
  • 4 fresh sprigs of thyme
  • Salt and pepper


  • Add celery, onion, garlic to saucepan along with half of your butter; soften and stir on a low heat for 10 minutes (with lid on).
  • Then in frying pan, lightly fry cod in the remaining butter on a medium heat for about 5 minutes.
  • Pour boiling water into your Pyrex jug add stock cube, stir until dissolved.
  • Add fish stock, fried cod, prawns, mussels, cream, all the Greek Yoghurt, seasoning and herbs into saucepan with celery and onions.
  • Simmer for 20 minutes (with lid on), stir every so often.
  • When ready, serve hot. (Add more fresh parsley leaves if you have them.)