1. Peel and chop the onion, carrots, and parsnips into bite-sized pieces, roughly 2.5 cm or 1 inch in size.

2. Heat 30ml or 2 tablespoons of rapeseed oil in a large pot over medium heat, approximately 180°C or 350°F. Add the chopped onion, carrots, and parsnips, and sauté until they are tender, about 10 minutes.

3. Add 3 cloves of minced garlic, 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 2 bay leaves to the pot. Stir well and cook for 1 minute.

4. Pour in 750ml or 2.5 cups of fish stock, 250ml or 1 cup of water, and add 250g or 8.8 ounces of frozen fish fillets to the pot. Bring to a boil, then reduce the heat to low, around 80°C or 176°F, and simmer for 15 minutes or until the fish is cooked through.

5. Remove the bay leaves from the pot. Use an immersion blender to puree the soup until smooth.

6. Stir in 120ml or 0.5 cups of heavy cream and cook for an additional 2-3 minutes or until heated through.

7. Add 120g or 4.3 ounces of shrimp to the pot and cook until they are pink and cooked through, about 2-3 minutes.

8. Taste and adjust the seasoning as needed.

9. Serve hot, garnished with chopped fresh parsley and crusty bread on the side, if desired.