Snapper Fillets Provencal Style

Name: Snapper Fillets Provencal Style
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 tablespoons olive oil; 2 teaspoons finely chopped garlic; 1 cup finely chopped leeks; 2 cups peeled and chopped fresh plum tomatoes; 1/2 cup chopped fennel; 1 teaspoon turmeric; Salt and freshly ground pepper to taste; 1/2 cup dry white wine; 1/2 cup fish broth or bottled clam juice; 1 bay leaf; 4 sprigs fresh thyme or 1 teaspoon dried; 1/8 teaspoon Tabasco; 4 snapper fillets with skin on (about 6 ounces each); 2 tablespoons Ricard or anise-flavored liquor; 2 tablespoons fresh basil or parsley chopped

By Pierre Franey

Total Time: About 20 minutes
Rating: 4(97)
Notes: Read community notes

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

2tablespoons olive oil
2teaspoons finely chopped garlic
1cup finely chopped leeks
2cups peeled and chopped fresh plum tomatoes
½cup chopped fennel
1teaspoon turmeric
Salt and freshly ground pepper to taste
½cup dry white wine
½cup fish broth or bottled clam juice
1bay leaf
4sprigs fresh thyme or 1 teaspoon dried
⅛teaspoon Tabasco
4snapper fillets with skin on (about 6 ounces each)
2tablespoons Ricard or anise-flavored liquor
2tablespoons fresh basil or parsley chopped

Ingredient Substitution Guide

Preparation

Step 1
Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric. Season with salt and pepper. Cook, stirring, over medium heat about 3 minutes. Add the wine, broth, bay leaf, thyme and Tabasco. Bring to a boil and simmer for 5 minutes.
Step 2
In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer. Season with salt and pepper. Pour the leek-tomato mixture evenly over the fish fillets. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked. Sprinkle with basil and discard bay leaf before serving.

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Ratings

4 out of 5

97 user ratings

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Private Notes

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Cooking Notes

Kevin Osinski6 years ago

I streamlined this a bit by browning the fish fillets in a skillet, then removing to a warm plate to rest while I prepared the sauce in the same skillet. I returned the fish (and juices from the plate) to the skillet for Step 2. I also used saffron instead of turmeric, steeping it in the wine while I chopped the vegetables. You can use a 14 1/2 oz can of chopped tomatoes (with juice) instead of fresh ones. Omit the fish broth or clam juice if using canned tomatoes.

🅱️enis1 month ago

This is an interesting recipe; the taste reminds me vaguely of puttanesca. Make sure not to overcook the fish or it’ll get rubbery.

Jeff7 months ago

Personally, I would disregard the note that suggests omitting the clam juice/fish broth if using canned tomatoes; it is an essential aspect of the complex and layered flavors that make this dish what it is: splendid.

Mitzi2 years ago

Make sure to chop the fennel fine. The Pernod is excellent and necessary!

Mitzi2 years ago

Wonderful dish. Doubled the tabasco and thyme. Be sure to include the Pernod. Served with simple mashed potatoes and green beans.

Gretchen5 years ago

In absence of some ingredients I used tomatoes, onion, capers, anchovy paste, chicken stock and white wine. Serve the fish then cook the sauce down to thicken.

Kevin Osinski6 years ago

Jen Crook6 years ago

Delicious taste. I think I chopped the vegetables a bit small, so won't in the future. Also, I was left with too much liquid, and think it could use only half of the amount in the recipe.
Will definitely make again, and have shared it with friends.

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