Steam fresh mussels and clams in 100ml of the wine until open.

Remove meat from shells and strain cooking liquid on top.

Fry onions, carrot and celery.

Add remaining white wine and saffron and reduce by until 50ml.

Whisk together crème fraîche, double cream, corn flour and milk.

Pour half of this into the pan, add smoked haddock & salmon and simmer.

Add mussels & clams and remaining cream mix.

Fry leeks and add before serving with chopped parsley.