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Prepare the vegetables and set them aside. Cover the potatoes with cold water to prevent discoloration. Save the vegetable scraps aside from the potato scraps.
Fry the prawn shells in the avocado oil for several minutes in a soup pot over high heat. Then add the veg scraps.
Add 6 cups of water, add a ½ of salt, and simmer on high for 15-25 minutes. Strain and set the stock aside.
Melt the butter in a lidded Dutch oven and then down with the leeks, spring onions, carrots, and parsnips. Add a ½ teaspoon of salt, cover, and cook on medium low for about 10 minutes.
Stir the flour into the veg and cook for a couple of minutes. Slowly add 5 cups of the fish stock and bring everything to a boil.
Add the drained potatoes, another ½ of salt, and the white pepper. Cook for about 15 minutes on a fairly aggressive boil.
Add the heavy cream and cook for just 1 to 2 minutes. Then add the fish and cook for another 1 to 2 minutes.
Add in the shrimp which needs another 1 minute or so. Before adding the crème fraiche, temper it with some stock from the pot.
Stir the crème fraiche back into the soup. Stir in the fresh dill and your soup is done!
Taste and see if it needs the remaining ½ teaspoon of salt. Season to taste if needed.
Plate up into large shallow soup bowls and finish each serving with a little more fresh dill.