12 ounce White Fish Fillet, skinned
Scant 1 cup Sweet Potato, diced1 Onion, chopped
2 Carrots, diced
7 ½ cups Vegetable Stock
14 ounces Clams with Clam Juice
1 cup Dry White Wine
1 cup Light Cream
Garlic Salt and Pepper to taste
Fresh chopped Parsley for garnish
Put the fish, sweet potato, onion and carrots into a pan, pour in 4 cups of vegetable stock, and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
Meanwhile make sure clams are clean, removing any broken shells. Place clams into a pan with wine and then cover and cook over high heat.
Remove the pan of fish and vegetables from the heat and let cool slightly, then ladle the mixture into a food processor or blender in batches and process until smooth. Return blended soup back to pot, add the remaining wine and clam broth and bring to a boil. Reduce the head and gradually stir in the cream: do not let the soup boil. Add the clams and season to taste with salt and pepper. Heat well and serve immediately, garnished with parsley and a drizzle of olive oil.