Start this recipe by heating the olive oil and butter in a large pan. Sauté together the garlic, onion and celery for 5 minutes until soft. Cut the white fish and salmon into 2cm chunks and add to the pan, cooking for just 2 minutes. Next, add in the prawns followed by the white wine and cook for a minute more to evaporate. Season well with black pepper and remove off the heat. Transfer the fish to an ovenproof dish and even out. Next, prepare the soup. Place the milk and cream into a small pan and whisk in the farmhouse vegetable soup. Heat gently, stirring constantly until the soup thickens and just comes to the boil. Stir in the parsley and pour the creamy soup over the fish. Finally, prepare the cheesy crust by mixing all the ingredients together in a small bowl. Season well with salt and pepper and sprinkle evenly over the fish filling, making sure to coat every corner. Place in the preheated oven at 200`c and bake for 15-20 minutes, or until the top is golden-brown. Allow to sit for 5 minutes before serving.

Suggested wine: Moreau Chablis
A fresh and crispy wine with flinty flavors of grapefruit, ideal as an aperitif or with oysters.