Red Snapper in Crazy Sauce

Submitted by L. Duch

"Got this recipe off of 30 Minuite Meals. I use ocean perch and calamata olives in place of the capers and snapper. This would also be good with shrimp or any other seafood added to it. This has a really delicious taste and is very easy to make. I served it over rice."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 1⁄2 lbs red snapper fillets or 2 1/2 lbs any firm fish fillets, with skin,cut into 3 inch chunks.
• salt and pepper
• 1 tablespoon seafood seasoning (Old Bay works really well)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 3 cloves garlic, crushed
• 1 (2 ounce) can anchovy fillets
• 1⁄2 cup white wine
• 1⁄4 cup sun-dried tomato, 5 to 6 pieces,not in oil,but packed in pouches,coursely chopped
• 3 tablespoons capers (I used chopped calamata olives)
• 3 scallions, chopped
• 1 quart chicken stock
• 3 tablespoons flat leaf parsley, chopped (optional)

directions

1. Season fish pieces with salt, pepper and seafood seasoning.
2. Heat a large deep skillet over medium-high heat.
3. Add olive oil, red pepper flakes, garlic and anchovies.
4. Melt anchovies into oil.
5. Add snapper, skin side down and crisp the skin.
6. Turn and brown the fish in oil 3 minute Add wine and deglaze the pan, then add sun dried tomatoes, capers and scallions and stir in chicken stock.
7. Stir the stew/soup gently so that you don't break the fish.
8. Bring the broth to a simmer and cook another 3-5 minute to combine flavours.
9. Serve fish in bowls with plenty of crazy broth.
10. Garnish with parsley and pass plenty of crusty bread for dipping, dunking or mopping or simply serve over rice.