Red Snapper With Tomato Sauce

The red snapper is so named because of its reddish-pink skin and red eyes. Its flesh is firm textured and contains very little fat. Snapper is available fresh all year with the peak season in the summer months. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Refrigeration time not included in preparation time. Cooking time is approximate.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 3  lbs red snapper
•  salt and pepper
• 2  onions, peeled and sliced
• 1  carrot, peeled and diced
• 2  tablespoons  minced parsley
• 1⁄4 cup celery, sliced
• 1  quart water
• 2  tablespoons butter
• 1  cup tomato sauce
• 1  tablespoon flour
• 1  cup  cream

Directions

1. Clean fish, sprinkle with salt and pepper and refrigerate for several hours.
2. Cover onions, carrot, celery and parsley with cold water; bring to a boil.
3. Add fish, butter and tomato; simmer until fish separates easily from the bones.
4. Arrange fish carefully on a hot platter.
5. Strain broth.
6. Blend flour with cream; add to hot broth and cook until thickened, stirring constantly to prevent scorching.
7. Pour sauce over fish.