Prep 30 mins
Cook 30 mins
Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 onions, peeled and minced
- 2 green bell peppers, seeded and minced
- 1⁄4 lb fresh mushrooms, minced
- 1 garlic clove, peeled and crushed
- 2 tablespoons olive oil
- 6 tomatoes, peeled
- 1 sprig saffron
- 4 lbs red snapper fillets
- 1 cup white wine (Chardonnay, Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon parsley
- Cook onions, peppers, mushrooms and garlic in olive oil for a few minutes; add tomatoes and cook over medium low heat for 30 minutes.
- Add saffron.
- Arrange fish in a buttered baking dish.
- Pour wine over fish and season very lightly with salt and pepper.
- Add sauce and bake for 30 minutes in a 350F oven.
- Garnish with parsley.
First time I've cooked snapper and I used this recipe. Absolutely divine! Rather than just green pepper, I also used red and yellow. I substituted cherry tomatoes for normal ones (it's all I had in the house :D). I didn't use mushrooms, and I added a small bit of ginger and 1 habanero chilli (just because I put them in everything!) and I also used cilantro in addition to the parsley. The type of wine used will make a BIG difference to the flavour of this dish - I used a fairly full-bodied Pinot Grigio. Also, go easy on the saffron - one spring is definitely enough! I put a bit more in and it was too much. I will most assuredly be cooking this one again. Thanks for posting Molly!