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Braised Red Snapper in a Garlic Tomato Broth
4 Red Snapper fillets; 6 ounces each
2 c Fish stock; from Snapper bones
4 c Tomato; seeded and coarsely chopped
6 tb Extra virgin olive oil
1 Pinches crushed red pepper
1/2 tb Garlic; finely chopped
4 ts Parsley; coarsely chopped
4 Leaves parsley for garnish
12 Croutons rubbed with fresh garlic clove and extra virgin olive oil
Fillet red snapper, season with salt and set aside. Place fish skeleton in a sauce pan, cover with water and bring to a boil. Boil 45 minutes. Pass broth through sieve and set aside.
Preheat oven to 400 degrees. In a saute pan, over low heat, place olive oil, garlic and crushed red pepper - cook slowly without browning. Add chopped tomatoes and cook 2 minutes. Add red snapper and cook for approximately 2 more minutes. Add fish broth. Bake in the oven for approximately 5 minutes, or until fish is cooked. Drizzle with olive oil and sprinkle with coarsely chopped parsley. Adjust salt to taste. Serve in bowls on croutons. Garnish with fresh parsley sprigs
Yield: 4 servings