* 250 g Fresh tagliatelle
* 1 tin lobster bisque soup
* 250g Basa fillets [9 oz]
* 100 g (3.5 oz) or more, fresh peeled prawns
* 3 tablespoons dry sherry
* 125 ml single or double cream
* Big handful of parsley, chopped - keep some whole for the garnish
* Chopped chives (optional)
* Squeeze of lemon juice
* Freshly grated black pepper
* Pinch of salt
* ½ clove Garlic

===Method===
* Cut the basa into bite-sized chunks - basa does not usually have skin or bones; remove them if it does.
* Rub the bottom of the pan with the cut edge of the Garlic and discard the clove.
* In a large pan, almost bring the soup to the boil and then immediately reduce to a simmer
* Place the basa chunks in the soup and simmer for 6 minutes
* Cook the pasta as directed, drain and cover
* Add the prawns, cream, sherry, chopped parsley, salt and black pepper, stir for a minute or so
* Pour the pasta into the soup, mix well, serve with parsley garnish

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