Rosy Red Snapper

Name: Rosy Red Snapper
Ingredients: 1 cup heavy or whipping cream; Pinch of saffron threads; 1 small ripe tomato, seeded and diced; ½ teaspoon anchovy paste; Freshly ground black pepper, to taste; ⅓ cup fish stock or bottled clam juice; 1 tablespoon tomato paste; 1 cup heavy or whipping cream; ⅓ cup fish stock or bottled clam juice; 1 tablespoon Chopped fresh chervil or parsley; 1 tablespoon Chopped fresh chervil or parsley; 2 red snapper fillets (about 6 ounces each); Salt, to taste; 2 tablespoons fresh lemon juice

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Red snapper in a pool of saffron sauce, topped with chopped tomato and chervil. It’s as electric in appearance as a summer sunset, and an exciting combination of tastes and textures.

Ingredients

1 cup heavy or whipping cream
⅓ cup fish stock or

Fish course
Pescatarian
Gluten-free
Summer

Method

Make the sauce: In a small saucepan, heat the cream, stock, tomato paste, anchovy paste, and pepper just to a simmer. Cook until reduced to ¾. cup, about 10 minutes. Do not allow the mixture to boil. Stir in the saffron and set aside; keep warm.
Preheat the broiler. Oil a shallow pan and set aside.
Toss the chopped tomato and chervil together in a sma