Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Put deep-frozen pack contents fish pan and peas with 1/8 litre water in a large pan and bring to the boil. Add carrots and let everything braise for about 6 minutes at low heat. Stir in white wine and let it simmer for another 5 minutes. Wash the basil, dab dry, pluck leaves from the stalk and cut finely. Add to the contents of the pan, stir in and season to taste with salt and pepper. Serve garnished with basil leaves as desired