SAUTéED SNAPPER & SHRIMP WITH CREOLE SAUCE

Sautéed Snapper & Shrimp with Creole Sauce image

Provided by @MakeItYours

Number Of Ingredients 17

12 raw shrimp (16-20 per pound; see Tip), shell-on
4 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 stalk celery, finely chopped
1 small red bell pepper, finely chopped
1/2 small fresh chile pepper, chopped
2 teaspoons tomato paste
2 cups chopped tomatoes, canned or fresh
1 1/2 cups water
3/4 cup dry white wine
1 1/2 tablespoons finely chopped fresh thyme
3/4 teaspoon salt, divided
3/4 teaspoon ground pepper, divided
1/3 cup all-purpose flour
1 1/2 pounds red snapper, cod or haddock fillet, skinned and cut into 6 portions
1/4 cup finely chopped scallions

Steps:

Peel shrimp (reserving shells) and devein. Discard legs. Set the shrimp aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.
Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.