2Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.
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4Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.
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6Add the fish stock and continue to whisk until there are no lumps.
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8Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.
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10Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.
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12Sprinkle with chives (or dill or parsley) before serving.
