Red Snapper Aqua Pazza Style | Alessandro Mecca | Chef Recipes | Reporter Gourmet S.r.l.
Red Snapper Aqua Pazza Style | Alessandro Mecca
Ingredients
- 200 g of red snapper fillet
- 5 San Marzano tomatoes
- 150 g of fish stock
- 1 sprig of basil
- 3 lemons
- 1 bunch of sage
- 2 cloves of red garlic
- Pinch of saffron threads
- Maldon salt to taste
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