Green Tea and Wakame Broth

• 1 kg (2 lb 4 oz) Snapper Heads, Split in Half (ask your Fishmonger to do this for you)

Remove and discard the eyes and the gills from the halved snapper heads, then wash thoroughly under running water to remove the excess blood.

In a large pan, lightly brown the snapper heads in the grapeseed oil. Add the fennel, onion, carrot, celery and ginger and sweat for a few minutes, then add the sake and reduce until almost all the sake has evaporated. Add the chicken stock and