Saucy Snapper with Bay Shrimp

• 4 tablespoons olive oil
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 1/2 large green bell pepper, chopped
• 2 garlic cloves, chopped
• 1 teaspoon fennel seeds
• 1/4 teaspoon dried crushed red pepper
• 1 14 1/2-ounce can Italian-style stewed tomatoes
• 1/4 cup dry white wine
• 2 tablespoons tomato paste
• 4 6-ounce red snapper fillets
• All purpose flour
• 1/4 pound cooked bay shrimp

1. Heat 2 tablespoons oil in heavy large saucepan over medium heat.
2. Add celery, onion, green pepper, garlic, fennel seeds and crushed red pepper and saute until vegetables are soft but not brown, about 9 minutes.
3. Mix in tomatoes with their juices, wine and tomato paste; simmer until sauce thickens, breaking up tomatoes with back of spoon, about 10 minutes.
4. (Can be made 1 day ahead.
5. Cover; Chill.
6. Bring to simmer before continuing.)
7. Season fish with salt and pepper.
8. Coat with flour.
9. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium-high heat.
10. Add snapper to skillet; saute until brown, about 2 minutes per side.
11. Pour sauce over snapper.
12. Top with shrimp.
13. Simmer until fish is just cooked through, about 10 minutes.

olive oil, celery stalks, onion, green bell pepper, garlic, fennel seeds, red pepper, italianstyle stewed, white wine, tomato paste, red snapper, flour, shrimp

Taken from www.epicurious.com/recipes/food/views/saucy-snapper-with-bay-shrimp-420 (may not work)