Fish Chowder with Vegetables

Melt butter in a saucepan, stir in flour and fry until light. Deglaze with white wine and bring to the boil briefly. Add fish stock, milk and cream. Season to taste with salt, pepper, bay leaf and garlic and simmer for 15 minutes. Foam briefly with a hand blender. Add precooked vegetables and raw, bite-sized pieces of fish and simmer again for about 5 minutes. Serve in hot plates or cups and decorate with fresh herbs as desired.

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