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Mario Batali's Snapper Livornese

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Snapper Livornese


Mario Batali: Simple Italian Food
by Mario Batali, 1998, Clarkson N. Potter, Inc.

Serves 4

“My customers go nuts for this classic dish from Livorno, on the southern
Tuscan coast. The sauce keeps the fish moist and delicious, which enables
you to hold the finished dish quite well for up to half and hour if you have
difficulties timing the meal.”

2 cups basic tomato sauce, recipe follows
1 cup Gaeta olives
1/4 cup caper berries, drained (about 12)
1 tablespoon crushed red pepper flakes
1 cup dry white wine
1 1/2 pounds red snapper fillets
Salt and pepper

Preheat oven to 450 degrees [F].
In a 12-inch ovenproof skillet, combine the tomato sauce, olives, caper berries, pepper flakes and wine and bring to a boil over medium heat. Rinse the fish, pat dry, then cut into 4 equal portions. Season with salt and pepper and place skin side up in the skillet with the sauce. Bake 7 to 10 minutes, until just cooked through.
Place a portion on each of four plates, spoon some of the sauce over each, and serve.

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
Two 28-ounce cans of tomatoes, crushed by hand and juices reserved
Salt to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. This sauce holds one week in the refrigerator or up to six months in the freezer. Makes 4 cups.
 

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