1. Prepare Broth: Heat some cooking oil in a large saucepan over medium-high heat. Sauté garlic, carrots and celery for 2 mins. Add fish bones into saucepan and allow to roast for 3-5 mins. Add tomatoes, parsley and water. Let it cook for 30 mins. Strain broth and set aside. 2. Heat some cooking oil in a large saucepan over medium-high heat. Sauté garlic, spring onions, chillies and all seafood for 3-4 mins. 3. Add white wine to cook and let it evaporate. 4. Add cherry tomatoes, asparagus, cannellini beans,
Broth and parsley. Stir well. 5. Season with salt and pepper. Simmer for another 5
mins. Serve immediately.