Peel onion, potato, celery and garlic. Cut onion, carrot, into slices. Dice potato and celery into equal, small cubes. Stew the onion and pour over the water. Add vegetable, garlic and 3 juniper berries. Simmer until vegetables have a slight bit.
Cut fillets into bite-size pieces, spice with salt, pepper and fish spice. Place fillets into the vegetable fond and let them sit over a low heat. Stir in carefully wine, olives, scallops and cream, warm up again.