Red Snapper With Tomato Sauce

Red Snapper a la Sauce Tomate

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Fine Red Snapper, 3 Slice in Weight
  • 12 Large Tomatoes, or a Quart Can
  • ½ Can of Mushrooms
  • 2 Large Onions
  • 3 Sprigs Each of Thyme and Parsley
  • 2 Bay Leaves
  • 6 Allspice
  • 3 Cloves
  • ½ Inch or a Clove of Garlic
  • A Cupful of Stale Bread Crumbs
  • A Bottle of White Wine
  • A Large Tablespoonful of Butter, or Olive Oil
  • A Tablespoonful of Flour
  • Salt and Red Pepper


Prepare the snapper following the directions for Red Snapper a la Chambord up to the point of pouring in the Wine. Pour over immediately the bottle of White Wine, and let the Fish bake well in the Wine. If Wine is not available, use a cup of warm water instead; but the Wine enhances the taste of the Fish. When the Fish is done, put one tablespoonful of olive oil or one large tablespoonful of butter into a saucepan, and one large chopped onion and let brown; add one tablespoonful of flour, and let the same brown. Then take the sliced and chopped fresh tomatoes, or a can of tomatoes in lieu of the former, and add to the sauce. Add immediately a small glass of the best White Wine, and a half can of mushrooms chopped fine. Place in the sauce the bouquet of sweet herbs, thyme, bay leaf, and add the clove of garlic, minced very fine. Season with red pepper only. Pour this sauce over the Baked Fish after placing it in the dish in which it is to be served; set in the oven a few minutes and bring to the table hot.

Redfish, Sheepshead and Grouper may also be cooked according to this recipe.