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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Poisson à la Niçoise Typical Niçois ingredientsincluding tomatoes, fennel, anchovies and olivesflavor this dish from Auberge des Arts. At the restaurant it's made with red mullet (rouget), which is a local fish. We've substituted red snapper. Ingredients:
4 tablespoons olive oil |
4 medium fennel bulbs, chopped (about 8 cups) |
6 tomatoes, cut into 3/4-inch-thick wedges, seeded |
1/2 cup niçois olives |
12 anchovy fillets, chopped |
2 tablespoons drained capers |
2 tablespoons chopped fresh parsley |
6 garlic cloves, minced |
1 tablespoon grated lemon peel |
1/4 cup chicken stock or canned low-salt chicken broth |
6 5-ounce red snapper fillets |
Directions:
1. Preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add fennel; cook until almost tender, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer fennel to bowl (do not clean skillet).
2. Heat 1 tablespoon oil in same skillet over high heat. Add tomatoes and next 6 ingredients; sauté 2 minutes. Mix in stock.
3. Spoon half of fennel into 15 x 10 x 2-inch glass baking dish. Top with fish, then remaining fennel. Spoon tomato mixture over. Bake until fish is just opaque in center, about 20 minutes.
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