Snapper Fillets Provencal Style
Published October 1, 1991
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
2 teaspoons finely chopped garlic
1 cup finely chopped leeks
2 cups peeled and chopped fresh plum tomatoes
½ cup chopped fennel
1 teaspoon turmeric
Salt and freshly ground pepper to taste
½ cup dry white wine
½ cup fish broth or bottled clam juice
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
⅛ teaspoon Tabasco
4 snapper fillets with skin on (about 6 ounces each)
2 tablespoons Ricard or anise-flavored liquor
2 tablespoons fresh basil or parsley chopped
Nutritional analysis per serving (4 servings)
13 grams carbs; 81 milligrams cholesterol; 378 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 3 grams fiber; 946 milligrams sodium; 48 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric. Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes.
- Step 2
In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer. Season with salt and pepper. Pour the leek-tomato mixture evenly over the fish fillets. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked. Sprinkle with basil and discard bay leaf before serving.
Private Notes
Comments
I streamlined this a bit by browning the fish fillets in a skillet, then removing to a warm plate to rest while I prepared the sauce in the same skillet. I returned the fish (and juices from the plate) to the skillet for Step 2. I also used saffron instead of turmeric, steeping it in the wine while I chopped the vegetables. You can use a 14 1/2 oz can of chopped tomatoes (with juice) instead of fresh ones. Omit the fish broth or clam juice if using canned tomatoes.
In absence of some ingredients I used tomatoes, onion, capers, anchovy paste, chicken stock and white wine. Serve the fish then cook the sauce down to thicken.
Personally, I would disregard the note that suggests omitting the clam juice/fish broth if using canned tomatoes; it is an essential aspect of the complex and layered flavors that make this dish what it is: splendid.
So easy and delicious. Had four sad plum tomatoes so used them. Seeded tomatoes and coarse chopped. Not overly tomatoey. Let the other flavors shine through. I think would be good with cod, pollack or other firm white fish.
This is an interesting recipe; the taste reminds me vaguely of puttanesca. Make sure not to overcook the fish or it’ll get rubbery.
Personally, I would disregard the note that suggests omitting the clam juice/fish broth if using canned tomatoes; it is an essential aspect of the complex and layered flavors that make this dish what it is: splendid.