Braised Red Snapper In A Garlic Tomato Broth Recipe

• 4 x Red Snapper fillets, 6 ounces each
• 2 c. Fish stock, from Snapper bones
• 4 c. Tomato, seeded and coarsely minced
• 6 Tbsp. Extra virgin extra virgin olive oil
• 1 pch crushed red pepper
• 1/2 Tbsp. Garlic, finely minced
• 4 tsp Parsley, coarsely minced Salt
• 4 x Leaves parsley for garnish
• 12 x Croutons rubbed with fresh garlic clove and extra virgin extra virgin olive oil

1. Fillet red snapper, season with salt and set aside.
2. Place fish skeleton in a sauce pan, cover with water and bring to a boil.
3. Boil 45 min.
4. Pass broth through sieve and set aside.
5. Preheat oven to 400 degrees.
6. In a saute/fry pan, over low heat, place extra virgin olive oil, garlic and crushed red pepper - cook slowly without browning.
7. Add in minced tomatoes and cook 2 min.
8. Add in red snapper and cook for approximately 2 more min.
9. Add in fish broth.
10. Bake in the oven for approximately 5 min, or possibly till fish is cooked.
11. Drizzle with extra virgin olive oil and sprinkle with coarsely minced parsley.
12. Adjust salt to taste.
13. Serve in bowls on croutons.
14. Garnish with fresh parsley sprigs
15. Yield: 4 servings

red snapper, stock, tomato, extra virgin, red pepper, garlic, parsley, parsley, croutons

Taken from cookeatshare.com/recipes/braised-red-snapper-in-a-garlic-tomato-broth-90762 (may not work)