1 tbsp olive oil
1 large onion, finely chopped
3 large leeks, thinly sliced including green parts
1 potato finely diced
450ml (fish) stock
700ml water
2 bay leaves
300g skinless salmon fillet cut into 1 cm cubes
1 glass dry white wine
salt and pepper
fresh lemon juice
chopped chervil, parsley or dill to garnish

Heat the oil over medium heat in a heavy-based pan, add the onion and leeks and cook until they begin to soften.

Add the stock, water, wine, bay leaves and diced potato. Add salt to taste.

Bring to the boil, then simmer for about 25 minutes until the vegetables are tender.

Turn the heat off, allow the soup to cool and remove the bayleaves.

Remove half of the soup and blend it, then return it to the main soup pan on a medium-low heat.

Season the salmon with salt and pepper and add to the soup.

Cook for about 5 minutes stirring occasionally, until the fish is tender and starts to break up.

Taste and adjust seasoning, add lemon juice and ladle into warm bowls sprinkled with parsley, chervil or dill.