• Prepare the snapper: remove both fillets, pin bone and remove the skin. Slice each fillet into 2 evenly sized portions and season with salt. Set aside at room temperature. Chop the frames and wings into small pieces and set aside.
• For the Acqua Pazza, bring 1L water to the boil.
• Place olive oil, parsley stalks, onion, celery, fennel stem, anchovies and crushed garlic into a large saucepan over low medium heat. Sauté for 3-4 minutes. Add the snapper bones and cook until golden brown.
• In the meantime, add mussels and clams to the boiling water and simmer until they open. Strain the liquid through a lined fine sieve and set water and seafood aside separately. *
• Add the wine to the bones and simmer until reduced by half. Add 800ml of strained mussel and clam cooking water and simmer for 10 minutes then reduce the heat to the lowest setting. Add lemon juice, a pinch salt and some cracked pepper.
• Place 1 tablespoon olive oil and the garlic clove into a small frypan and cook until the garlic is golden. Add tomato and cook for a few minutes. Add basil and salt and cook for couple more minutes. Remove from the heat and pour into the fish stock. Bring to the boil and cook on high for 2-3 minutes. Add the parsley stems then reduce the heat and simmer for 10 minutes. Strain through a fine sieve into a clean saucepan. Return to the boil and season to taste then remove from the heat. Add the snapper portions and allow to poach for 2 minutes. Transfer the snapper to serving bowls.
• For the Parsley Oil, place ingredients into a Thermomix and process on Speed 6 at 75°C for 5 minutes. Strain through a lined fine sieve into a bowl set over a bowl of ice. Season with salt, to taste.
• To serve, pour hot broth into the bowls. Dot with parsley oil and garnish with fennel fronds and lemon cheeks. Serve immediately.

* mussels and clams can be served as part of the meal or eaten separately, as desired