Step 2

Heat the butter in a pot. Add the garlic and cook until it starts to turn golden. Whisk in the flour until fully combined.

Step 3

Add the fish stock and continue whisking until smooth with no lumps.

Step 4

Add the vegetables and milk and bring to the boil. Cook for about 10 minutes until the vegetables are tender.

Step 5

Stir in the crème fraîche, bring it back to a simmer, then turn off the heat. Add the fish and let it cook in the hot soup for 5 minutes, until it is opaque and flakes easily.

Step 6

Add the shrimp just before serving. Ladle into bowls and sprinkle with chives.