Blanch the asparagus, broad beans, peas and green beans in boiling water for 2 minutes and then plunge into iced water.
Sweat the shallot, garlic and thyme in olive oil for 1 min, add the clams followed by the vegetables and tomato.
Cook for a further 1 min and then add the water and cover with a lid. When the clams are open add the butter, parmesan and basil.
Pan-fry the bream skin side down for 2 min and then flip over and finish cooking. Add a squeeze of lemon juice at the end. Add the pasta to the soup, spoon the minestrone into a bowl and place the bream on top.
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