Braised Red Snapper in Garlic-Tomato Broth
Fresh red snapper fillets are cooked and served with a tomato broth that is somewhere between a soup and a sauce. The simple but rich Italian flavors of tomato, garlic, olive oil, and parsley are blended in the dish. Chef Bartolotta suggests that a mixture of seafood — shellfish as well as fish — could substitute for the red snapper fillets.
Ingredients
- Red snapper fillets - 4 (about 6 oz each)
- Salt - To taste
- Extra Virgin Olive Oil - 3/4 cup
- Garlic - 2 heads, separated and chopped fine
- Red Pepper Flakes - Pinch crushed
- Fish stock - 2 cups
- Roma Tomatoes - 3 cups (peeled, seeded and coarsely chopped)
- Extra Virgin Olive Oil - 3/4 cup
- Parsley - 4 teaspoons, coarsely chopped
- Croutons
- Bread - 12 large slices crusty bread, trimmed to large triangles
- Garlic - 6 large cloves, lightly crushed
- Extra Virgin Olive Oil - 6 tablespoons
- Flat leaf parsley - 4 sprigs
Instructions
Preheat the oven to 400 F. Season the snapper fillets with salt. In a large ovenproof saute pan or skillet over low heat, combine the olive oil, garlic, and red pepper flakes. Cook until the garlic is softened but not browned, 3 to 4 minutes. Add the tomatoes and stir; cook 2 minutes. Add the snapper fillets and cook another 2 minutes. Add the fish broth and cook 1 minute. Put the pan in the oven for about 5 minutes, until the fish flakes easily and is just opaque throughout. Remove from oven; drizzle with the remaining olive oil. Check the taste and adjust with salt.
To make the croutons: Preheat the broiler to high. Lightly oil a baking sheet. Rub the bread heavily with the garlic cloves. Place the bread on the prepared sheet and drizzle with the olive oil. Broil until lightly browned. Remove from the oven and rub again lightly with the crushed garlic.
To serve: Spoon the tomato broth into four large shallow bowls. Place three croutons in each bowl. Top one crouton in each bowl with a snapper fillet and garnish the fillet with parsley sprigs.
