Snapper Fillets Provencal Style

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons finely chopped garlic
• 1 cup finely chopped leeks
• 2 cups peeled and chopped fresh plum tomatoes
• ½ cup chopped fennel
• 1 teaspoon turmeric
• Salt and freshly ground pepper to taste
• ½ cup dry white wine
• ½ cup fish broth or bottled clam juice
• 1 bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried
• ⅛ teaspoon Tabasco
• 4 snapper fillets with skin on (about 6 ounces each)
• 2 tablespoons Ricard or anise-flavored liquor
• 2 tablespoons fresh basil or parsley chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    312 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 36 grams protein; 62 milligrams cholesterol; 222 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric. Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes.
2. In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer. Season with salt and pepper. Pour the leek-tomato mixture evenly over the fish fillets. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked. Sprinkle with basil and discard bay leaf before serving.

About 20 minutes