Snapper Fillets Provencal Style
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 2teaspoons finely chopped garlic
- 1cup finely chopped leeks
- 2cups peeled and chopped fresh plum tomatoes
- ½cup chopped fennel
- 1teaspoon turmeric
- Salt and freshly ground pepper to taste
- ½cup dry white wine
- ½cup fish broth or bottled clam juice
- 1bay leaf
- 4sprigs fresh thyme or 1 teaspoon dried
- â…›teaspoon Tabasco
- 4snapper fillets with skin on (about 6 ounces each)
- 2tablespoons Ricard or anise-flavored liquor
- 2tablespoons fresh basil or parsley chopped
Nutritional analysis per serving (4 servings)
378 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 48 grams protein; 946 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
I streamlined this a bit by browning the fish fillets in a skillet, then removing to a warm plate to rest while I prepared the sauce in the same skillet. I returned the fish (and juices from the plate) to the skillet for Step 2. I also used saffron instead of turmeric, steeping it in the wine while I chopped the vegetables. You can use a 14 1/2 oz can of chopped tomatoes (with juice) instead of fresh ones. Omit the fish broth or clam juice if using canned tomatoes.
This is an interesting recipe; the taste reminds me vaguely of puttanesca. Make sure not to overcook the fish or it’ll get rubbery.
Personally, I would disregard the note that suggests omitting the clam juice/fish broth if using canned tomatoes; it is an essential aspect of the complex and layered flavors that make this dish what it is: splendid.
Make sure to chop the fennel fine. The Pernod is excellent and necessary!