Seabass "all'acqua pazzo"...in crust | Luigi Salomone | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 500 g 00 flour
• 300 g water
• 10 g brewer's yeast
• 3 g of seaweed powder
• 10 g salt
• 4 x 110g slices of sea bass (keep the bones aside for the stock)
• 300 g of fish bones
• 100 g tomato
• Garlic to taste
• Extra-virgin olive oil to taste
• Parsley to taste
• 50 g orange juice
• 20 g of ginger
• Fresh basil to taste
• 100 g of already cooked diced potatoes
• 100 g pitted black olives
• 100 g dried tomatoes in oil
• 50 g fresh seaweed
• Basil to taste