SNAPPER FILLETS PROVENCAL STYLE

Snapper Fillets Provencal Style image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 teaspoons finely chopped garlic
1 cup finely chopped leeks
2 cups peeled and chopped fresh plum tomatoes
1/2 cup chopped fennel
1 teaspoon turmeric
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1/2 cup fish broth or bottled clam juice
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1/8 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 377, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 2 grams, Sodium 943 milligrams, Sugar 6 grams, TransFat 0 grams