Mexican Poached Red Snapper

I am making this post even though I failed at the execution.  I saw a 2 minute show in the background of a Tyler Florence visit to some Mexican restaurant.  What they did was to cook the fish in a pot over vegetables in some sort of spicy broth – I think.  I think I need to see the show again because I do not really know how they cooked the fish.  Now it is not as bad as I am making it out to be but the first fish was not cooked through and the next two were cooked well but I did not know how to fillet them after they are cooked.  It was a little frustrating for me but I know you do not truly learn without some mishaps along the way.

Ingredients:

• 3 whole red snappers – about 3/4 lbs each
• 2 tbsp olive oil
• 1 red and green pepper, sliced
• 1 yellow onion, sliced
• 3 cloves of garlic, chopped
• 1 – 29 oz can tomato sauce
• 2 cups of chicken stock

Directions:

Heat the oil in a Dutch oven and add the peppers and onions.  Cook for 5 minutes or so to soften.  Add the garlic and cook for 1 minute.

Now add the tomato sauce, stir and simmer for 5 – 10 minutes.  Put the fish on top of the peppers and onion and then pour in the chicken stock.  Turn the heat to medium and steam the fish, covered for 10 – 15 minutes.

Finish off by scooping the tomato broth over the fish and cook for 2 more minutes before serving.  Enjoy!