Braden Family Cookbook

Chuck Braden

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BRAISED RED SNAPPER IN A GARLIC TOMATO BROTH             Stolen & revised

 (Serves 2)

 One 2 pound Red Snapper, remove fillets, discard head & tail, reserve bones
8 oz. fish stock, from snapper bones (see previous recipe)
2 cups tomato, seeded and coarsely chopped
3 TBSP. extra virgin olive oil
pinch crushed red pepper
1 small clove garlic, finely chopped or minced
2 TSP. Finely chopped flat leaf or Italian parsley
Salt to taste
Parsley for garnish, coarsely chopped

4 slices (croutons rubbed with fresh garlic and extra virgin olive oil) good quality French bread)

Preheat oven to 400 degrees.  In a saute pan (that can go into the oven) over low heat, place olive oil, garlic and crushed red pepper - cook slowly without browning.  Add chopped tomatoes and cook 2 minutes.  Add red snapper and cook for approximately 2 more minutes.  Add fish broth.  Bake in oven for approximately 5 minutes, or until fish is cooked.  Drizzle with good olive oil and sprinkle with coarsely chopped parsley.  Serve in big, pre-warmed bowls on top of the croutons.  Garnish with more parsley if desired.

Again, a little work but . . . . Great!