200ml Shellfish stock
300ml Vegetable stock
50g Sea bass (or any other white fish)
20g Cherry tomatoes
30g Diced Carrots
30g Baby onions
30g Diced Zucchini
4 leaves of Fresh basil
10ml olive oil
In a pan heat the olive oil, add the diced carrots and cook for 5 mins, then add the zucchini and baby onions and cook for a further 3 mins, now add both stocks and bring to a simmer.
Add the shrimp and sea bass and cook for 6 mins.
Once the fish is cooked, add the tomatoes and check the seasoning.
Pour into a bowl, tear the fresh basil on top and finish with a little olive oil.