|Red snapper||3 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, minced|
|Ripe tomatoes||2 Large, peeled, seeded and chopped|
|Minced parsley||2 Tablespoon|
|Dry white wine||2 Cup (32 tbs)|
|Blanched toasted almonds||18|
|Garlic||2 Clove (10 gm)|
|Freshly ground black pepper||To Taste|
1. Have the flesh of the red snapper cut into slices two inches thick and reserve. Add the bones and trimmings of the fish to four cups boiling salted water and boil slowly thirty minutes. Strain and reserve two cups of the stock.
2. In a heavy saucepan or Dutch oven heat the oil and butter, add the onions and cook until transparent. Add the tomatoes and simmer until very tender, about five minutes.
3. Add the reserved fish stock, parsley, bay leaf and thyme. Bring the mixture to a boil, add the wine, salt and pepper and simmer fifteen minutes.
4. Meanwhile, preheat the oven to hot (400° F.). Chop the almonds and garlic fine, then grind them together to a paste, using a mortar and pestle or electric blender. Add the paste to the simmering wine sauce and stir until well blended.
5. Place the red snapper slices in the bottom of a well-buttered two-and-one-half- to three-quart earthenware casserole. Pour the sauce over the fish, cover and bake in the oven until the broth begins to simmer. Bake twenty minutes longer and serve from the casserole.