-
1
Preheat the oven to 400 degrees F.
-
2
In a large oven proof skillet heat the olive oil over medium heat, add the potatoes and cook until tender, about 8 minutes.
-
3
Add the onions, season with salt and pepper, cover and cook for 5 minutes.
-
4
Add the white wine, simmer for 1 minute.
-
5
Add the fish stock and bring to a boil and reduce the liquid by 1/2.
-
6
Taste and adjust seasoning, if required.
-
7
Portion the potatoes and onions into 6 stacks in the skillet.
-
8
Season the red snapper with salt.
-
9
Place one fillet, skin side up, on each stack of the potato onion mixture.
-
10
Scatter the roasted garlic, cherry tomatoes, black olives, thyme, and rosemary around the stacks.
-
11
Cover the skillet with a lid or foil.
-
12
Bake for 25 to 30 minutes.
-
13
Serve in shallow bowls with the cooking juices.
-
14
Garnish with chopped parsley.
-
15
*Cook's Note: Take 20 cloves of peeled garlic sprinkle with 1 tablespoon olive oil and wrap in foil.
-
16
Place in a preheated 350 degree F oven and roast for 15 to 20 minutes.
-
17
2 1/2 pounds white fish bones (halibut, snapper and/or cod)
-
18
12 cups cold water
-
19
1 leek, sliced
-
20
1/2 small fennel, sliced
-
21
1 small onion, sliced
-
22
3 stalks celery, chopped
-
23
1/2 bunch Italian parsley
-
24
1/2 bunch thyme
-
25
1/2 teaspoon whole black peppercorns
-
26
3 bay leaves
-
27
Rinse the fish bones thoroughly in several changes of cold water.
-
28
In a large stock pot place the fish bones and add the cold water.
-
29
Bring to a slow simmer over medium heat.
-
30
Skim the surface of foam and impurities to produce a clear, clean, fresh tasting stock.
-
31
Add the leek, fennel, onion, celery, parsley, thyme, peppercorns, and bay leaves.
-
32
Reduce the heat to medium-low and simmer for 20 minutes.
-
33
Strain the stock and cool.
-
34
Store the stock in the refrigerator for up to 4 days or in the freezer for up to 1 month.
-
35
Preparation Time: 10 minutes
-
36
Cooking Time: 30 minutes
