Ingredients
- 2 medium white onions, peeled, quartered and cut into 1/8-inch-thick slices
- 2 baking potatoes, peeled, quartered and cut into 1/8-inch-thick slices
- Salt and freshly ground pepper to taste
- 2 ripe tomatoes, quartered and cut into 1/8-inch-thick slices
- 2 branches fresh thyme
- 2 cups white wine
- 2 ½ teaspoons olive oil
- ½ cup chopped shallots
- 24 littleneck clams, scrubbed
- 24 small mussels, scrubbed, beards removed
- 12 cloves roasted garlic, peeled
- 4 4-ounce red snapper fillets
- 4 lemon slices
- 2 teaspoons chopped Italian parsley
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Nutritional Information
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Nutritional analysis per serving (4 servings)
473 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 47 grams protein; 84 milligrams cholesterol; 786 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- Bring a large saucepan of water to a boil. Add onions and blanch until tender, about 3 minutes. Remove with a slotted spoon. Add potatoes and blanch until tender, about 7 minutes. Drain.
- Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets). Layer the potatoes over onions and season with salt and pepper. Layer tomatoes over potatoes and place thyme on top. Pour in 1 cup of wine, place over medium-high heat and bring to a simmer. Reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees. Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat. Add the shallots and saute for 5 minutes. Add the remaining wine and bring to a boil. Add clams and mussels, cover and cook until shells are opened, about 8 minutes. Strain; reserve the broth. Keep the clams and mussels warm.
- Scatter roasted garlic over tomatoes. Season snapper with salt and pepper and lay the fillets over the vegetables. Drizzle with the remaining olive oil. Pour 1 cup of reserved broth around the fish. Bake until cooked through, about 15 minutes.
- To serve, use a spatula to get underneath the fish and vegetables so that you can transfer each serving to a soup plate, without disturbing the layers. Garnish with the clams and mussels. Top with a lemon slice and the chopped parsley and serve immediately.
1 hour 15 minutes
Dining and Cooking