Peel and thinly slice the onion. In a large skillet, heat the olive oil and add the onion. Sauté over low heat until the onion is translucent, about 5 minutes.

Peel and cut the vegetables into thin strips. Add them to the skillet with the bouquet garni. Sauté for about 5 minutes over medium heat. Add the vegetable broth and bring to a boil (you can use dry white wine instead if you prefer). Add the heavy cream and lemon juice, then let the mixture reduce for a few minutes. Season with salt and pepper to taste.

Meanwhile, cut the cod loin into large cubes. Lightly coat the fish pieces in flour, and do the same with the shrimp. In two separate skillets, heat some olive oil and sauté the fish and shrimp separately.

Once browned, add them to the vegetables. If the sauce is too thick, add a little more broth (or white wine). Simmer over very low heat for about 10 minutes. Adjust the seasoning to your liking just before serving. Serve immediately with Basmati rice and garnish with fresh herbs.