This thick, filling soup/fish stew is adapted from a recipe from Luis's uncle and aunt in Bogota, Colombia. The prawn heads give it a great flavour, so don't skip this bit!
500g raw prawns with heads and shells
500g white fish (in chunks)
1 cup white wine
3 cups cooked chopped potatoes
4 medium onions, chopped
1 garlic
4 large tomatoes
2 sticks of celery
1 bay leaf
1 cup milk
2 cups double cream
Take the heads off the prawns and cook the the heads in a small saucepan with about 2 cups of water for 15 mins. Blend the head and water mix and then strain and discard the bits. Meanwhile cook the prawns (shelled) and fish in 1 cup water and 2 cups white wine on a low heat for 5 minutes. Fry onions, garlic, celery and tomatoes in a large saucepan with a bay leaf, on a low heat for 5-6 mins. Add the cooked seafood, potatoes, cream and milk and the liquid from the prawn heads. Simmer for 10 mins and season. Serve with crusty bread.
