Red Snapper Provencal

Name: Red Snapper Provencal
Ingredients: 6 red snapper fillets, boneless and skinless; 2 garlic cloves, crushed; 3 ounces olive oil; 1/3 lb onion, diced; 1/3 lb celery, diced; 1/3 lb mushroom, chopped; 1 lb tomatoes, diced; 1 1/2 ounces tomato paste; 3/4 cup white wine, dry; 3/4 cup clam juice; 2 tablespoons parsley, chopped; 1/2 tablespoon oregano; 1 teaspoon orange peel, grated; 1 dash cayenne pepper; 1 dash salt and pepper; 1 bay leaf

16 ingredients

12 steps

Ingredients

6 red snapper fillets, boneless and skinless
2 garlic cloves, crushed
3 ounces olive oil
1/3 lb onion, diced
1/3 lb celery, diced
1/3 lb mushroom, chopped
1 lb tomatoes, diced
1 1/2 ounces tomato paste
3/4 cup white wine, dry
3/4 cup clam juice
2 tablespoons parsley, chopped
1/2 tablespoon oregano
1 teaspoon orange peel, grated
1 dash cayenne pepper
1 dash salt and pepper
1 bay leaf

Directions

1

In large saucepan, heat olive oil and add garlic, onions, celery, and mushrooms.
2

Saute vegetables until limp.
3

Add tomatoes, tomato paste, wine, and clam juice.
4

Bring to boil, and then reduce to simmer.
5

Add remaining ingredients, except fish.
6

Simmer 30 minutes.
7

Keep hot.
8

Place fish portions in 6 individual casserole dishes.
9

Top with sauce and bake in preheated 425 degree oven approximately 10 to 15 minutes or until fish flakes easily.
10

Note: May be baked in large baking dish, laying fish out side by side and topping with sauce.
11

Bake the same.
12

Garnish with lemon wedges.