Melt butter in a large pot over medium heat.

Add garlic and onion, cook for 5 minutes until translucent but not golden.

Add carrots and stir through.

Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.

Add flour and stir for 30 seconds - it will become sludgy!

Slow pour in broth while stirring to dissolve paste, then stir in milk.

Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.

Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.

Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).

Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.

Serve, garnished with green onions and crusty bread on the side for dunking!