225 g/8 oz onions, diced
1 garlic clove, crushed
225 g/8 oz potatoes, peeled and diced
300 ml/0.5 pt/1.25 cups milk
350 g/12 oz firm white fish fillets, trimmed and cubed
15 ml/1 tbsp lemon juice
Salt and freshly ground black pepper
60 ml/4 tbsp double (heavy) cream
50 g/2 oz peeled prawns (shrimp)
15 ml/1 tbsp snipped chives
Heat the oil and butter or margarine in a large saucepan and fry (saute)
the onions, garlic and potatoes until the onions are soft but not brown.
Add the milk, bring to the boil, then simmer for about 5 minutes until
soft. Add half the fish and the lemon juice and season with salt and
pepper. Simmer for 5 minutes until the fish is cooked. Puree in a food
processor or blender, then return to the pan. Stir in the remaining fish
and the cream and simmer for 5 minutes until the fish is almost cooked.
Stir in the shrimps and heat through. Serve sprinkled with the chives.