Shadefish, prawns and squid

• 2 French shallots
• 2 tablespoons olive oil
• 4 shadefish fillets</

Peel and finely chop the shallots.

Heat the olive oil in a flameproof casserole dish and sauté the shallots, fish fillets, prawns and squid. Add the white wine and fish stock, then add the sun-dried tomatoes.

Cook for 10 minutes over low heat.

Stir in the basil leaves before serving.