Serves 4
Ingredients: 1 Turbot, 4 Prawns, 400g potatoes, 200g fresh tomatoes, thyme, 1 carrot, 50g celery, 1 shallot, 1 garlic clove, 1 bay leaf, extra virgin olive oil, sugar, salt
Procedure:
Gut the turbot and make fillets starting from the white side, remove fillet, turnover and proceed with the darker side. Set aside the fillets.
Remove the gills [...]