Saucy snapper with bay shrimp
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Olive oil |
| 2 | Celery stalks; chopped | |
| 1 | medium | Onion; chopped |
| ½ | large | Green bell pepper; chopped |
| 2 | Garlic cloves; chopped | |
| 1 | teaspoon | Fennel seeds |
| ¼ | teaspoon | Dried crushed red pepper |
| 1 | can | Italian-style stewed tomatoes; (14 1/2-ounce) |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Tomato paste |
| 4 | Red snapper fillets; (6-ounce) | |
| All purpose flour | ||
| ¼ | pounds | Cooked bay shrimp |
Directions
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; 4½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.