*  Exported from  MasterCook  *
                           CATALAN BOUILLABAISSE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : None
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2   lb           Red Snapper
    4       c            Water, Salted, Boiling
      1/4   c            Olive Oil
    2       tb           Sweet Butter
    2       md           Onions, Minced
    2       lg           Tomatoes, Peeled, Seeded &
    2       tb           Parsley, Minced
    1                    Bay Leaf
    1       pn           Thyme
    2       c            Dry White Wine
                         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
   1/2-3 quart) casserole. Pour the sauce over. Cover.
   Bake until the broth begins to simmer. Bake another 20
   minutes. Serve from the casserole.
                    - - - - - - - - - - - - - - - - - -