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Red Snapper with Mussels
Pagello Stufato con le Cozze
Preparation info
- Serves
4
as a main course - Difficulty
Easy
- Ready in
25 min
Appears in
Published 2005
When I was living in Oregon for a brief period, I discovered that Pacific red snapper bears little resemblance to the delicate, fine Atlantic snapper I was accustomed to on the East Coast. If I were making this dish on the West Coast, I would use perch, halibut, or other firm, delicate, white-fleshed fish.
Ingredients
2 pounds ½ 3 tablespoons
Method
- Peel the tomatoes and coarsely chop.
- Peel and finely chop the onion. Put the onion with the olive oil and hot red pepper in a large deep skillet over medium-high heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
- While the onion is sautéing, peel and finely chop the garlic.
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