Ingredients

• 40g / 3 tbsp butter , unsalted
• 2 garlic cloves , minced
• 1 small onion , finely chopped
• 2 small carrots , halved, cut into 0.5cm / 1/5″ slices
• 1/2 cup (125ml) dry white wine (can skip)
• 1/4 cup (35g) flour (plain / all purpose)
• 3 cups (750 ml) milk , any fat %
• 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
• 2 cups potato , 1.5 cm/ 0.5″ cubes (~1 large potato)
• 1 cup corn , frozen or canned (drained)
• 0.5 tsp salt , plus more to taste
• Finely ground black pepper
• 600 g/1.2 lb white fish fillets , skinless, cut into 2cm / 4/5″ pieces (Note 2)
• 1 cup peas , frozen

Garnish/serving (optional):

• 1/4 cup green onions , halved and finely sliced (garnish)
• Crusty bread for dunking

Instructions

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it’s mostly evaporated.
• Add flour and stir for 30 seconds – it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it’s simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!