These two soups are warming and go down a treat at the cookery school. Sea bass is not an expensive fish. For the restaurant we buy ours in Killybegs. And these days it is easy to get small prawns that are frozen and of good quality.

The orange rind gives a lovely citrus taste to this soup. Fennel grows well in Ireland and, believe it or not, it is lovely in tea. The base for the soup can be made a couple of days in advance, ready to be cooked with the sea bass and prawns to order, leaving you with very little to do at the last minute.