Name: Braised Red Snapper in a Garlic Tomato Broth
Ingredients: 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; Salt; 4 Leaves parsley for garnish; 12 Croutons rubbed with fresh garlic clove; ; and extra virgin olive oil

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Dujour04	1	servings

INGREDIENTS

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
		Salt
4		Leaves parsley for garnish
12		Croutons rubbed with fresh garlic clove
		; and extra virgin olive oil

INSTRUCTIONS

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
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9096 - PAUL BARTOLOTTA
Converted by MM_Buster v2.0l.

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