Soupe de fruits de mer Manhattan

60 g butter
3 slices smoked ham
2 onions
3 garlic cloves
2 celery sticks
3 potatoes
1 l fish or chicken stock
3 tbsp. fresh thyme
12 king prawns
425 g canned chopped tomatoes
375 g fish fillet
2 tbsp chopped parsley
lemon rind for serving

Melt the butter in a large saucepan, add chopped ham, onions, garlic and sliced celery. Fry a bit constantly stirring. Add peeled and sliced potatoes, pour in the stock and add thyme. Boil on medium heat for about 15 min. Then add tomatoes, prawns, fish and cook for another 5-10 minutes. Season to taste and add parsley. Decorate with lemon rind.

Salmon and prawn pie

20 g butter
a bunch of spring onions
1 tbsp plain flour
200 ml milk
375 g salmon fillet
100 g king prawns
80 g frozen green peas
lemon zest and juice
4-8 filo pastry sheets

Heat oven to 180° C. Melt butter in a large pan and cook chopped onions for few minutes, add flour, heat for 30 sec., pour milk. Then add salmon cubes, prawns, peas, lemon zest and juice, season. Heat for about 5 minutes. Then pour this mixture into an ovenproof dish, cover with filo sheets brushed with melted butter (or oil for a healthier option) and bake in the oven for 15 minutes.