Drunken Fish
Yield
6 servingsPrep
20 minCook
65 minReady
145 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
fish
whole |
|
| 2 | each |
ancho chilies
dried |
*
|
| ½ | teaspoon |
sweet red bell peppers
crushed |
|
| ⅓ | cup |
red wine
dry |
*
|
| ½ | cup |
onions
chopped |
|
| 1 | each |
garlic
minced |
|
| 2 | tablespoons |
olive oil
or vegetable |
|
| 3 | each |
tomatoes
medium |
|
| ⅓ | cup |
water
|
|
| ¼ | cup |
parsley leaves
snipped |
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| ¼ | teaspoon |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
pimento stuffed green olives
|
*
|
| 1 | tablespoon |
capers
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
fish
whole |
|
| 2 | each |
ancho chilies
dried |
*
|
| 2.5 | ml |
sweet red bell peppers
crushed |
|
| 79 | ml |
red wine
dry |
*
|
| 118 | ml |
onions
chopped |
|
| 1 | each |
garlic
minced |
|
| 3E+1 | ml |
olive oil
or vegetable |
|
| 3 | each |
tomatoes
medium |
|
| 79 | ml |
water
|
|
| 59 | ml |
parsley leaves
snipped |
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 1.3 | ml |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
pimento stuffed green olives
|
*
|
| 15 | ml |
capers
optional |
|
Directions
Fish: Use a fresh or frozen whole dressed Red Snapper or other whole fish.
Tomatoes: The medium tomatoes should be peeled, seeded and chopped.
Olives: The olives should be sliced.
Thaw the fish if frozen. Cut the chiles open.
Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife.
Place the snipped chiles in a small bowl and cover with boiling water.
Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine.
Blend until nearly smooth.
In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown.
Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, ⅓ cup of water, parsley, sugar, salt, oregano, and cumin.
Bring to boiling then reduce the heat.
Cover and simmer for 5 minutes.
Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish .
Season cavity of the fish with salt and pepper.
Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish.
Cover and bake in a preheated 350℉ (180℃) oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork.
Carefully remove the fish to a serving platter.
Serve with the remaining sauce.
