Red snapper in cinnamon-tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fettucine |
| 3 | Whole red onions, thinly sliced | |
| ¼ | cup | Olive oil |
| 6 | Cloves garlic, finely minced | |
| 2 | cups | Tomatoes, chopped |
| 2 | cups | Fish stock |
| ⅓ | cup | Dried apricot halves, chopped coarse |
| 1¼ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Cayenne, optional |
| 1 | pounds | Red snapper, cut in strips |
| ¼ | cup | Fresh parsley, chopped coarse |
| Pepper, to taste | ||
Directions
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@...> on Mar 31, 1997