BRAISED RED SNAPPER IN A GARLIC TOMATO BROTH Stolen & revised

(Serves 2)

One 2 ½ 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!