Method

1. Cut both fresh and smoked fish into large, bite-sized pieces.

2. Heat 1 tbsp of butter in a large, oven-proof casserole dish, over medium heat. Add the onion, courgette, and carrot, and fry gently for 3-4mins. Add the stock and bring it to a boil.

3. Reduce the heat, cover, and simmer gently for 15mins. Add the haddock, prawns, and salt and pepper. Stir gently and bring it back to a boil.

4. Reduce the heat again, cover, and simmer for another 6-8mins, or until the fish is just cooked.

5. Mix 1 tbsp of flour with a little warm water to form a smooth paste. Add it to the pot and cook for 2mins, stirring gently.

6. Remove from the heat, and add the cream and parsley to serve.

Second Nature special tip

Add some broccoli florets for an extra amount of non-starchy vegetables. They can be added when the stock has come to a boil.