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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe goes with Red Snapper à la Creole Ingredients:
1 bunch green onions, sliced |
1 medium onion, chopped |
1 small red bell pepper, diced |
2 ribs celery, diced |
1/4 cup olive oil |
3 cloves garlic, minced |
1/2 cup chopped fresh parsley |
1 1/2 teaspoons chili powder |
1 teaspoon lemon zest |
1 (28-ounce) can crushed tomatoes |
1 cup dry red wine |
2 tablespoons capers, drained |
1/2 cup pimiento-stuffed green olives, sliced |
1/4 teaspoon sea salt |
1/2 teaspoon freshly ground pepper |
Directions:
1. Saute first 4 ingredients in hot olive oil in a large skillet over medium heat 5 minutes or until tender. Add garlic through lemon zest, and saute 2 minutes.
2. Add remaining ingredients. Bring mixture to a boil, stirring occasionally, for 30 to 40 minutes or until mixture thickens.
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