Recipe - Catalan Bouillabaisse

3 One half pound Red Snapper
4 cup Water, Salted, Boiling
One fourth cup Olive Oil
2 tablespoon Sweet Butter
2 md Onions, Minced
2 lg Tomatoes, Peeled, Seeded &
Chopped
2 tablespoon Parsley, Minced
1 Bay Leaf
1 pn Thyme
2 cup Dry White Wine
Salt
Black Pepper, Ground
18 Almonds, Blanched & Toasted
2 Cloves Garlic

Cut the flesh of the red snapper into 2" thick strips. Set aside. Add the
bones and trimmings from the fish to the boiling salted water. Cook until
reduced by 50%. Strain the fish stock. Set aside. Use a heavy saucepan or
Dutch oven to heat the butter and oil. Add the onions. Cook until
transparent. Add the tomatoes. Simmer until very tender (about 5 minutes).
Add the reserved fish stock, parsley, bay leaf and thyme. Bring the mixture
to a boil. Add the wine, salt and pepper. Simmer for 15 minutes. Preheat
the oven to 400 degrees. Finely chop the almonds and the garlic. Use a
grinder, mortar and pestle or blender to make them into a paste. Add the
paste to the simmering wine sauce. Stir until thoroughly blended. Place the
red snapper slices in the bottom of a well buttered (2 1/23 quart)
casserole. Pour the sauce over. Cover. Bake until the broth begins to
simmer. Bake another 20 minutes. Serve from the casserole.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini