Melt the butter in a large pot; add carrots, leeks, celery and onion and sauté for 3-4 minutes.  Add potatoes, bay leaves and brandy and cook for a further 3 minutes.  
Add fish stock and milk and bring to the boil.  Then add the fish and simmer for 5-8 minutes over a medium heat.  
Add cream and parsley, season with salt and pepper and bring back to the boil.  
Serve with homemade brown bread.