Recipe by mollypaul
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.
Top Review by sowulu
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!
- 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
Directions See How It's Made
- 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.