How fabulous is the name of this recipe?!?! It tastes as fab as it sounds.
This is yet another Food & Wine recipe, but Michael is slowly working his way through the Essentials of Classic Italian Cooking book by Marcella Hazan that his mom got him a couple years ago and this recipe is in the cookbook too. We are really starting to appreciate non-Americanized Italian cuisine and I keep daydreaming about a vacation in Rome and/or Florence (especially since my friend just got back from a fabulous Roman holiday)!
INGREDIENTS
1 1/2 pounds ripe tomatoes—coarsely chopped, juices reserved
1/4 cup extra-virgin olive oil
3 large garlic cloves, very thinly sliced
2 tablespoons minced parsley
1/8 teaspoon chopped fresh red chile, or more to taste
Salt
4 cups water
Four 6-ounce red snapper fillets, skin on
4 slices of grilled sourdough bread
In a deep skillet that’s large enough for the fish fillets to lie flat without overlapping, combine the tomatoes, olive oil, garlic, parsley, chile, a large pinch of salt and the water. Cover the skillet and bring the water to a steady simmer over moderate heat; simmer for 45 minutes.
Uncover the skillet and boil the liquid until it has reduced by half. Add the fish, skin side up, and cook for 2 minutes. Using two spatulas, gently turn the fillets. Season the fish with salt and simmer until just cooked through.
Put the grilled bread in shallow bowls and arrange the snapper fillets on top. Spoon the broth all around and serve.
BABY MERSCHAT UPDATE...
Mom and M-C arrived last weekend, my last day of work was last Wednesday, official due date was last Thursday, Daddy flies into town today... and still no baby yet! We've been doing a lot of walking so we hope he comes soon!
Here are some photos of springtime in DC. I look okay sitting down...
But I look much larger standing up!
Let's hope this baby comes soon!!!
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