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Source: The Working Family's Cookbook

Red Snapper with Tomatoes
We have included mussels in this recipe for added flavor. If it seems like too much trouble to prepare them, just make the quick tomato sauce still using the red wine.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
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16 mussels, or more if desired
3/4 cup dry red wine
2 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon dried oregano
1 medium-size green bell pepper, cut into strips
2 ounces white mushrooms, sliced
2 medium cloves garlic, chopped
1 pound tomatoes, cored, seeded and coarsely chopped
1/4 cup water
1 bay leaf
salt, to taste
freshly ground pepper, to taste
1 1/2 pounds red snapper fillets




Debeard the mussels and scrub them well with a vegetable brush under running water. In a large pot, combine the wine and mussels, cover and cook over high heat until the mussels have opened. Remove the mussels and strain the wine through a coffee filter or paper towels and reserve. Discard any mussels that have not opened.

In a large oven-proof (if possible) frying pan, heat the oil over medium heat. Add the onion and oregano and cook for about 5 minutes until the onion is soft. Add the bell pepper and mushrooms and cook for about 5 minutes. Stir in the garlic and cook for about 30 seconds until the garlic is fragrant. Add the tomatoes along with the strained wine, the water and the bay leaf, cover and simmer for about 15 minutes until thickened. Season to taste with salt and pepper.

Heat the oven to 400 degrees. If the frying pan is ovenproof, arrange the fillets in a single layer over the sauce. If the pan is not ovenproof, pour the sauce into a baking dish large enough to hold the fillets and arrange the fish on top. Sprinkle lightly with salt and pepper and bake for 3 minutes. Add the mussels and bake for an additional 3 to 5 minutes until the fish is opaque in the center.





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