Step 1

Chop the garlic, leeks and celery. Saute in olive oil. Add and evaporate the wine.

Step 2

Then pour in the seafood water, fish stock and cream. Bring to the boil.

Step 3

Add the shredded potatoes and cook until they are cooked through.

Step 4

Add the yolks and beat the soup with a blender until smooth.

Step 5

Cut the hake fillets into small pieces and put them into the soup.

Step 6

Then add the seafood poached in butter and salt.

Step 7

Cook the soup at minimum temperature for another 5 minutes. Season with pepper and serve with seafood chowder. Bon appetit!