Make fish stock with a few fish bones, trimmings of Veg (carrots, onions, leeks, celery, bay leaf, & Peppercorns). 

Simmer for 20 minutes and strain.  Put to one side.

Make a small roux (2-oz butter and 2 oz flour mixed together).  If roux is hot add cold fish stock.

Add tomato puree.  Cut julienne of vegetables (carrots, onions, leeks, & celery). 

Sauté in pan and add your pieces of fish, crush some garlic and add dry white wine.

Combine your sauce to pan mix together and simmer. 

Season with salt and pepper. Add parsley and chives (cream is optional). 

If you want to have smooth bisque put all ingredients into a food processor. 

TO SERVE

Combine your sauce to pan mix together and simmer. Season with salt and pepper. Add parsley and chives (cream is optional). If you want to have smooth bisque put all ingredients into a food processor.