Add oil to cookie sheet, place white fish on tray, season and cook at 375 degrees for about 10 minutes. Remove, cut into pieces and set aside.

In large pot over medium high heat, add olive oil covering bottom of pot. Add butter, onion, and garlic. Cook until opaque.

Dice the canned tomatoes and add to pot along with carrots and the mushrooms and simmer. Add salt and pepper. After a few minutes, add chicken broth and 28 ounces of water.

Add fresh basil, celery, and juice of one lemon.

Add gnocchi, fish, and shrimp to pot. Simmer for 10 minutes and serve.

Serve with fresh cut baguette