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1
Bring a large saucepan of water to a boil.
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2
Add onions and blanch until tender, about 3 minutes.
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3
Remove with a slotted spoon.
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4
Add potatoes and blanch until tender, about 7 minutes.
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5
Drain.
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6
Arrange onions in the bottom of a 14-inch ovenproof skillet (or divide between 2 smaller skillets).
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7
Layer the potatoes over onions and season with salt and pepper.
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8
Layer tomatoes over potatoes and place thyme on top.
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9
Pour in 1 cup of wine, place over medium-high heat and bring to a simmer.
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10
Reduce heat and simmer for 30 minutes.
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11
Meanwhile, preheat the oven to 350 degrees.
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12
Heat 1/2 teaspoon of olive oil in a large, wide pot over low heat.
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13
Add the shallots and saute for 5 minutes.
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14
Add the remaining wine and bring to a boil.
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15
Add clams and mussels, cover and cook until shells are opened, about 8 minutes.
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16
Strain; reserve the broth.
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17
Keep the clams and mussels warm.
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18
Scatter roasted garlic over tomatoes.
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19
Season snapper with salt and pepper and lay the fillets over the vegetables.
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20
Drizzle with the remaining olive oil.
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21
Pour 1 cup of reserved broth around the fish.
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22
Bake until cooked through, about 15 minutes.
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23
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.
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24
Garnish with the clams and mussels.
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25
Top with a lemon slice and the chopped parsley and serve immediately.
