Snapper With Fennel And Tomatoes
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 pinches
Saffron Threads1 cup
White Wine (dry)1 cup
Extra-Virgin Olive Oil1 small
Red Onion (thinly sliced)2 cloves
Garlic (thinly sliced)1 cup
Kalamata Olive (pitted)1 cup
Vegetable Stock1 cup
Cherry Tomatoes (halved)2 tbsps
Parsley (chopped fresh)Directions:
1
Stir the saffron into the wine and set aside
2
Heat 2 tablespoons olive oil in a medium saucepan over medium heat
3
Add the fennel and onion and cook, stirring, until slightly softened, about 5 minutes
4
Add the garlic and cook, stirring, 1 minute
5
Add the saffron-wine mixture and olives and simmer until the liquid is reduced to about a tablespoon, about 3 minutes
6
Add the vegetable stock and cook until slightly reduced, about 2 minutes
7
Stir in the tomatoes
8
Season with salt and pepper; stir in the parsley
9
Meanwhile preheat the broiler
10
Pat the fish dry with paper towels
11
Rub the skin with 3 tablespoons olive oil and season with salt and pepper
12
Heat 3 tablespoons olive oil in a large ovenproof skillet over high heat
13
Add the fish skin-side up and cook until golden on the bottom, 1 to 2 minutes
14
Transfer the skillet to the broiler
15
Broil until the skin is slightly charred, 6 to 8 minutes
16
Divide the vegetables and liquid among 4 dishes
17
Top with the fish skin-side-up
18
Garnish each dish with fennel fronds and finish with gray salt
19
Photograph by Steve Giralt