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Red Snapper In Crazy Water

 

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Red Snapper In Crazy Water
 

 

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Recipe

Red Snapper In Crazy Water

Learn to use the whole fish, the bones make a great broth for the fish to cook and you will love this one pot dinner and a great healthy way to cook snapper.

Times

  • Prep Time : 20 min
  • Cook Time : 30 min
  • Ready Time : 50 min

Servings

4-6 Servings

Ingredients

  • 1½ lbs. (approximately) red snapper fillets (branzino also works), cut into small pieces
  • 1½ lbs. baby potatoes
  • Extra-virgin olive oil
  • 5 cloves garlic
  • About 25 cherry tomatoes
  • 1 tablespoon honey
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • 2 tablespoons freshly minced parsley

Directions

1 Have the fishmonger clean and fillet the fish, and reserve the skin,  bones, and head.

2 Rinse the fish fillets and pat them dry.

3 Rinse the fish skin, bones and head, and place them on a large piece of cheesecloth. Tie the cheesecloth with kitchen string to securely enclose the fish parts.

4 Place it into a large saucepan, cover with 3 cups of water, and bring to a boil. Simmer for about 20 minutes, removing any residue with a slotted spoon. Discard the cheesecloth with the fish leftovers, reserving the broth.

5 Peel the baby potatoes and cut into quarters. Boil in salt water or steam, and then drain.  Heat the olive oil in a skillet, add the whole garlic cloves and cook for a couple of minutes; add the halved cherry tomatoes and salt and cook for 2 minutes more. Add the honey, vinegar, fish fillets, and the potatoes. Cover with the reserved fish broth, season with salt and pepper, and simmer until the fish is cooked (about 10-12 minutes). Sprinkle with parsley, and serve.

As seen in Joy of Kosher with Jamie Geller Magazine (Pesach 2013) – Subscribe Now

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About Alessandra Rovati

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Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice

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