Ingredients

Steps

• Place fish bones, onion, bay leaf, peppercorns, wine, and water in a saucepan.
• Bring to a boil then simmer for 10 minutes.
• Strain the stock through a sieve and set the liquid aside.
• Cook most of the peas in butter until softened.
• Add wine and reduce the liquid by half over high heat.
• Add the prepared fish stock and simmer for 3 minutes.
• Blend the soup until smooth then return it to the pan.
• Stir in remaining peas and cream then heat gently for 3 minutes.
• Pour the soup into a bowl to serve.