Serves: 4
Active Time: 30 min 2 Tbsp Wegmans Basting Oil
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks (3/4-inch sliced)
2 cloves Food You Feel Good About Peeled Garlic, chopped
1 pkg (12 oz) Italian Classics Artichoke Hearts (Frozen Foods), quartered
1 pkg (8 oz) Wegmans Bouillabaisse Seafood Sauce
1 cup Italian Classics Puttanesca Sauce
1/2 cup dry white wine
1 cup Kitchen Basics Vegetable Stock
4 snapper fillets (6 oz each), skinned
1/4 cup chopped flat leaf parsley
- Heat oil in braising pan on MEDIUM-HIGH. Add leeks and garlic; cook, stirring, 2 min.
- Add artichokes; cook, stirring 2-3 min. Stir in bouillabaisse, puttanesca, wine, and stock. Bring liquid to 170-degree simmer; check with thermometer.
- Add fish; maintain liquid's 170-degree simmer. Cover; poach about 15 min. Cook until internal temp reaches 130 degrees. Check by inserting thermometer halfway into thickest part of fish. Remove from heat; let rest 5 min. Sprinkle with parsley.
Recipe featured in Wegmans Menu Magazine Fall 2006, pgs. 49 & 85
Nutrition Info: Each serving (1 piece fish, 1 1/2 c sauce) contains 350 calories, 20g carbohydrate (7g fiber), 39g protein, 11g fat (2g saturated fat), 60mg cholesterol and 780mg sodium.
Vegetables: 1 cup
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