| | FISH STOCK |
| 25 | g | Butter or oil |
| 250 | g | Mixed onion; celery, white of |
| | ; leek, roughly |
| | ; chopped |
| 500 | g | White fish bones; chopped and soaked |
| | ; in cold water |
| 100 | ml | Dry white wine |
| 1 | l | Cold water |
| 1 | | Bayleaf |
| 1 | | Thyme sprig |
| 4 | | Parsley stalks; (4 to 5) |
| 50 | g | Mushroom trimmings |
| 4 | | White peppercorns |
| | SOUP |
| 1 | pn | Saffron threads |
| 50 | g | Carrot; cut into |
| | ; matchsticks |
| 50 | g | Leek; cut into |
| | ; matchsticks |
| 6 | lg | Prawns; peeled, head and |
| | ; central vein |
| | ; removed |
| 250 | g | Dover sole fillet; skinned and cut |
| | ; diagonally into |
| | ; 1x4cm strips |
| 8 | | Small/queen scallops |
| | Salt and freshly ground black pepper |
| 1 | tb | Chives; chopped |
| | A few sprigs of chervil |
