Red Snapper with Virgin Mary Vegetables
400g canned tomatoes
1 large red bell pepper
half a celeriac bulb
salt, pepper, Worcester sauce
2 strips of bacon
1 clove of garlic
half a red chili
fillet of red snapper
Cut up the bell pepper and the celeriac into nice, medium-sized cubes. In a pot, heat the canned tomatoes, add the vegetable cubes. Season with salt and pepper. Simmer on medium heat until the celeriac is soft. Add the desired amount of Worcester sauce.
Cut the garlic clove and the chili into very fine slices. Fry the bacon in a frying pan with no added oil or fat; the bacon itself will provide what we need. When the bacon is crisp, remove from pan. In the remaining bacon grease, sautee the chili and the garlic on medium heat. Before the garlic begins to brown, pile all the vegetables to one side of the frying pan and add the fish, skin-side down. Fry for about two minutes, then turn and leave for another minute or so. When serving, place the fried garlic and chili on top of the fish with what remains of the grease. Bon appetit!
|Remember: everything is better with bacon.|