|4 tablespoons||Virgin olive oil|
|1||Rib celery, finely chopped|
|4||Cloves garlic, thinly sliced|
|1 medium||Red onion, finely chopped|
|1 tablespoon||Crushed red pepper flakes|
|1 tablespoon||Fresh rosemary leaves|
|2 cups||Basic tomato sauce|
|2 cups||Dry white wine|
|2 cups||Fresh tomatoes, chopped|
|½||Fillet red snapper, in 1/2" cubes|
|4 slices||Country bread, 1" thick|
|1||Clove garlic, whole|
|2 bunches||Italian parsley,~1/2 cup, finely chopped|
In a large casserole heat 4 tablespoons virgin olive oil over moderate heat. Add celery, garlic, onion, pepper flakes, and rosemary and cook until translucent (about 6 to 8 minutes). Add tomato sauce, wine and tomatoes and bring to a boil. Add fish and cover and bring to a boil. Uncover and reduce heat and simmer until shellfish have opened (5 to 6 minutes). Toast bread and while still hot, rub with garlic. Place one slice in each of 4 bowls.
Divide fish first, then the broth among bowls and sprinkle heavily with parsley. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #469 by "suechef@..." <suechef@...> on Feb 3, 1997.
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