First, prepare clear soup and cook seafood with spices and salt.
3. Dice white onion and celery, dice fragrant leaves, black pepper and fresh fennel, slice lemon, put it in water to boil, add white wine, thyme and sea salt after 5 minutes, take out all the dregs after 2 minutes, leave the liquid, turn to low heat, and control the water temperature at 80 degrees.
4. Put the fish pieces into the soup and cook slowly for 10 to 15 minutes until the fish is cooked and the shrimp is the same as above, about 2 to 3 minutes.