Red snapper in cinnamon-tomato sauce

4 Servings

Ingredients

Quantity Ingredient
1 pounds Fettucine
3 Whole red onions, thinly sliced
¼ cup Olive oil
6 Cloves garlic, finely minced
2 cups Tomatoes, chopped
2 cups Fish stock
⅓ cup Dried apricot halves, chopped coarse
1¼ teaspoon Cinnamon
⅛ teaspoon Cayenne, optional
1 pounds Red snapper, cut in strips
¼ cup Fresh parsley, chopped coarse
Pepper, to taste

Directions

Saute onions in olive oil over low-medium heat, stirring often, until soft and translucent, about 10-15 minutes. when onions are almost done, stir in garlic and saute until soft and fragrant. Stir in tomatoes, stock, apricots, cinnamon and cayenne and simmer 20 minutes. Stir in snapper and simmer until just cooked through, about 2-3 minutes. Add parsley and adjust seasonings.

Cook fettucine about 2 minutes. Toss with half the sauce and arrange on a serving platter. Spoon fish over pasta and top with remaining sauce.

Serve hot.

Recipe by: Seafood Pasta and Noodles Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@...> on Mar 31, 1997

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