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Braised Red Snapper with Grandma

Servings: 2
Servings: 2


  • 3 red bell pepper
  • 3 olive oil
  • 3 salt and black pepper
  • 15 potato
  • 3 zucchini
  • 1/2 cup kalamata olive
  • 3 cup garlic clove
  • 2 cup thyme sprig
  • 6 cup tarragon leave
  • 1/2 cup lemon
  • 2 cup chicken stock
  • 1 cup dry white wine
  • 1 cup lemon juice
  • 2 ounce snapper


Baking Directions:

Preheat the broiler.

Pull out the cores of the red peppers; then halve them lengthwise and remove the ribs and seeds.

Toss the peppers with a little olive oil, salt and pepper.

Place them on a cookie sheet, skin side up and broil for 10 minutes, until really charred and blistered.

Put the peppers into a bowl, cover with plastic wrap and steam for about 10 minutes to loosen the skins.

Peel the peppers and cut them into big strips.

Heat a 2-count of oil in a wide pot.

Add the roasted peppers, potatoes, zucchini, olives, garlic, thyme, tarragon and lemon slices.

Sauté everything together for a few minutes over medium heat to coat in the oil and soften; season with salt and pepper.

Add the chicken stock, wine and lemon juice.

Bring to a boil; then reduce the heat and let it slowly simmer down for 30 minutes while you prepare the fish.

Rub a little olive oil and salt and pepper on the fish filets.

Add a 2-count drizzle of olive oil to a skillet and place over medium heat.

When the pan is nice and hot, sear the fish, skin side down.

Gently press on the fish with a spatula to crisp up the skin.

Carefully transfer the fish to the pot of vegetables, skin side up.

Turn the heat down to low, cover and simmer for 5 minutes.

Keep an eye on it; don’t let the liquid boil or cook the fish too long or it will fall apart.

Serve the fish and vegetables in wide, shallow bowls with a ladle of broth and a drizzle of olive oil.

Home-style goodness!

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