- 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
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.