Chef Anthony Reilly’s Seafood Minestrone Soup
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.