Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 lb Red Snapper
4 c Water, Salted, Boiling
1/4 c Olive Oil
2 tb Sweet Butter
2 md Onions, Minced
2 lg Tomatoes, Peeled, Seeded &
-Chopped
2 tb Parsley, Minced
1 Bay Leaf
1 pn Thyme
2 c Dry White Wine
Salt
Black Pepper, Ground
18 Almonds, Blanched & Toasted
2 Cloves Garlic
Cut the flesh of the red snapper into 2" thick strips.
Set aside. Add the bones and trimmings from the fish
to the boiling salted water. Cook until reduced by
50%. Strain the fish stock. Set aside. Use a heavy
saucepan or Dutch oven to heat the butter and oil. Add
the onions. Cook until transparent. Add the tomatoes.
Simmer until very tender (about 5 minutes). Add the
reserved fish stock, parsley, bay leaf and thyme.
Bring the mixture to a boil. Add the wine, salt and
pepper. Simmer for 15 minutes. Preheat the oven to 400
degrees. Finely chop the almonds and the garlic. Use a
grinder, mortar and pestle or blender to make them
into a paste. Add the paste to the simmering wine
sauce. Stir until thoroughly blended. Place the red
snapper slices in the bottom of a well buttered (2
1/2-3 quart) casserole. Pour the sauce over. Cover.
Bake until the broth begins to simmer. Bake another 20
minutes. Serve from the casserole.
