Red Snapper with Potatoes, Tomatoes and Red Wine

• 4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
• 1 tablespoon butter
• 9 tablespoons extra-virgin olive oil
• 3 small onions, sliced
• 8 garlic cloves, thinly sliced
• 1 cup dry red wine
• 2 cups chicken stock or canned low-salt chicken broth
• 1 14-ounce can diced tomatoes in juice
• 1 teaspoon dried oregano
• 1/3 cup Kalamata olives or other brine-cured black olives
• 4 tablespoons chopped fresh parsley
• 6 7-ounce red snapper or blackfish fillets

1. Steam potatoes until almost tender, about 8 minutes.
2. Cool.
3. Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat.
4. Add onions; saute until golden brown, about 8 minutes.
5. Mix in 3 tablespoons oil and garlic.
6. Add potatoes; cook 2 minutes.
7. Mix in red wine.
8. Boil until almost no liquid remains, about 4 minutes.
9. Add stock, tomatoes with juices and oregano and bring to boil.
10. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes.
11. Mix in 3 tablespoons parsley.
12. Season with salt and pepper.
13. Meanwhile, sprinkle fish with salt and pepper.
14. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat.
15. Add fish fillets and saute until just opaque in center, about 3 minutes per side.
16. Arrange potatoes in center of each of 6 plates.
17. Spoon some sauce over.
18. Top with fish.
19. Spoon remaining sauce over fish.
20. Sprinkle with 1 tablespoon parsley.
21. Drizzle with 1 tablespoon olive oil and serve.

potatoes, butter, extravirgin olive oil, onions, garlic, red wine, chicken stock, tomatoes, oregano, olives, parsley, red snapper

Taken from www.epicurious.com/recipes/food/views/red-snapper-with-potatoes-tomatoes-and-red-wine-5877 (may not work)