This is an excellent alternative to the mediterranean fish soup. Instead of a tomato base, this soup uses cream and egg yolk to give it a silky finish.
First, bring 60 ml of white wine, 600 ml fish stock and 2 chopped shallots to the boil. Add in around 500 g of fish, prawns and scallops. I used salmon for this. Simmer for around ten minutes till they are cooked. Mix together 1 egg yolk and 1 tbsp of cream. Remove the soup from the heat and mix in the cream mixture. Add in one peeled, seeded and chopped tomato, chopped parsley and serve with croutons.