For 2. In a medium saucepan, boil 1 box Pacific Chicken Broth with 2 sliced seeded serrano and 2 sliced seeded red chili peppers. Season with sea salt, black ground pepper, red pepper flakes to taste. Turn to simmer and cover. Halve 10 cherry tomatoes and roast or grill 2 cobs of corn. Shave kernels off the cob. To the simmering broth, add 1 – 1 1/2 lb. filet of wild hake. Simmer until flaky, about 10 minutes depending on thickness. Add tomatoes and corn kernels to the broth. Simmer until heated. Serve in pasta bowls with an olive oil drizzle and fresh basil chiffonade finish. A baguette of course to dip into the broth.