Place the onion, carrot, celery and garlic in a medium-sized saucepan with vegetable oil and cook on a low heat for 5-10 minutes until softened. Add the chilli, sugar, tinned tomatoes and stock and bring slowly to the boil. Simmer for 5 minutes. Add salt to taste, allow to cool and puree in a blender.
Return broth to a large saucepan. Add the seafood and bring slowly to the boil.
You may need to add a little water to allow for evaporation. Once boiled, remove from the heat.
Divide into bowls and garnish with spring onions and parsley.
CHEF’S TIP: Once prepared, the broth will keep in the fridge for up to a week. Scampi can be pan fried and placed on top of broth as a garnish.