This fabulously tasty dish is halfway between a soup and a stew, so makes for a substantial lunch or light supper. If you want to bulk it out add a large diced potato when you add the parsnips and carrots.

Preparation time 10 minutes
Cooking time 30 minutes
Serves 2
200g cod fillet
100g king prawns
200ml chopped tomatoes
2 tsp sugar
400ml white wine or water
1 carrot peeled
1 parsnip peeled
1 tbsp fish sauce
1 tsp sweet paprika
20g dill finely chopped
20g parsley finely chopped
1 tbsp olive oil
100g crème fraîche (optional)

1. Start by making the base. Cut the carrot and parsnips into 1cm cubes. In a large saucepan heat the olive oil, sauté the carrot and parsnip for 5 minutes (should be soft), add the chopped tomatoes, fish sauce, sugar, paprika, ½ tsp salt and some pepper, simmer for 5 minutes. Add 400ml boiling water or white wine and simmer for a further 20 minutes with the lid on.
2. While the base of the soup is cooking, cut the cod into chunks (approx 2.5cm square). Finely chop the parsley and dill removing any large stalks, set to one side.
3. When the base has been cooking for 20 minutes in total add the, chopped dill, parsley, cod and king prawns. Simmer for 3 minutes until cod and prawns are cooked.
Add more seasoning if necessary.
4. Serve the soup with warm gluten free bread and a dollop of the crème fraîche.

TOP TIP: You can substitute the cod and prawns for any type of fish or seafood.