Step 1

Melt butter in a large pot over medium heat.

Step 2

Add garlic and onion, cook for 5 minutes until translucent but not golden.

Step 3

Add carrots and stir through.

Step 4

Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.

Step 5

Add flour and stir for 30 seconds - it will become sludgy!

Step 6

Slow pour in broth while stirring to dissolve paste, then stir in milk.

Step 7

Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.

Step 8

Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.

Step 9

Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).

Step 10

Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.

Step 11

Serve, garnished with green onions and crusty bread on the side for dunking!