| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
April 1995 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 2 |
|
Celery stalks; chopped |
| 1 |
md |
Onion; chopped |
| 1/2 |
lg |
Green bell pepper; chopped |
| 2 |
|
Garlic cloves; chopped |
| 1 |
ts |
Fennel seeds |
| 1/4 |
ts |
Dried crushed red pepper |
| 1 |
cn |
Italian-style stewed tomatoes; (14 1/2-ounce) |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
Tomato paste |
| 4 |
|
Red snapper fillets; (6-ounce) |
|
|
All purpose flour |
| 1/4 |
lb |
Cooked bay shrimp |
INSTRUCTIONS
Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add
celery, onion, green pepper, garlic, fennel seeds and crushed red pepper
and saute until vegetables are soft but not brown, about 9 minutes. Mix in
tomatoes with their juices, wine and tomato paste; simmer until sauce
thickens, breaking up tomatoes with back of spoon, about 10 minutes. (Can
be made 1 day ahead. Cover; Chill. Bring to simmer before continuing.)
Season fish with salt and pepper. Coat with flour. Heat remaining 2
tablespoons oil in heavy large nonstick skillet over medium-high heat. Add
snapper to skillet; saute until brown, about 2 minutes per side. Pour sauce
over snapper. Top with shrimp. Simmer until fish is just cooked through,
about
10 minutes.
Serves 4.
Bon Appetit April 1995
Converted by MC_Buster.
Per serving: 631 Calories (kcal); 55g Total Fat; (80% calories from fat);
4g Protein; 26g Carbohydrate; 0mg Cholesterol; 338mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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