Simon Rimmer served up a tasty fish soup with salmon and brandy on Sunday Brunch.

The ingredients are: 1 diced onion, 3 sticks celery, Head chopped fennel, 1 bay, 1 tablespoon tom puree, 1 tsp smoked paprika, 1 teaspoon oregano, 50ml brandy, 1ltr shellfish stock, Approximately 100ml cream, 12 x king prawns , shelled, 4 x 75g pieces salmon, 12 x mussels, Chopped parsley and Zest 1 lemon.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.