1 1/2 lb. filet wild Hake fish.
In a medium saucepan, boil 1 box Pacific Chicken Broth.
Add 2 each sliced seeded serrano and red chili peppers.
Season with sea salt, black ground pepper, red pepper flakes to taste.
Turn to simmer and cover.
Add the wild hake. Simmer until flaky, about 10 minutes depending on thickness.
Add 10 halved cherry tomatoes and shaved kernels from 2 cobs of roasted corn.
Simmer until heated.
Serve in pasta bowls with an olive oil drizzle and fresh basil chiffonnade finish.
A baguette of course to dip into the broth.