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.
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.
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.
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.