| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pastas and, Seafood – e |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fettucine |
| 3 |
|
Whole red onions, thinly sliced |
| 1/4 |
c |
Olive oil |
| 6 |
|
Cloves garlic, finely minced |
| 2 |
c |
Tomatoes, chopped |
| 2 |
c |
Fish stock |
| 1/3 |
c |
Dried apricot halves, chopped coarse |
| 1 1/4 |
ts |
Cinnamon |
| 1/8 |
ts |
Cayenne, optional |
| 1 |
lb |
Red snapper, cut in strips |
| 1/4 |
c |
Fresh parsley, chopped coarse |
|
|
Pepper, to taste |
INSTRUCTIONS
Saute onions in olive oil over low-medium heat, stirring often, until soft
and translucent, about 10-15 minutes. when onions are almost done, stir in
garlic and saute until soft and fragrant. Stir in tomatoes, stock,
apricots, cinnamon and cayenne and simmer 20 minutes. Stir in snapper and
simmer until just cooked through, about 2-3 minutes. Add parsley and adjust
seasonings.
Cook fettucine about 2 minutes. Toss with half the sauce and arrange on a
serving platter. Spoon fish over pasta and top with remaining sauce.
Serve hot.
Recipe by: Seafood Pasta and Noodles Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Sharon <jouet@mindspring.com> on Mar 31, 1997
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