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Steamed Red Snapper and Alphabet Soup with Black Olive Mousse

Updated 11:37 AM EDT, Wed, Jan 13, 2010

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from Chef David Burke, of David Burke Townhouse

Serves 4

1 ½ cup light chicken stock or canned chicken broth
1 ½ cup tomato coulis or 1 c canned tomato sauce
4 red snapper filets, about 8 oz each
Coarse or kosher salt and freshly ground pepper to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
3 cloves garlic, minced
1 cup chopped fresh basil or 2 T dried basil
2 cups uncooked alphabet pasta

For Garnish:
4 basil leaves
Black Olive Mousse (recipe follows) – optional
Zucchini Chips (recipe follows)


1. Season snapper filets with salt and pepper and set aside. 
2. In a large sauté pan, combine chicken stock or broth and tomato coulis or tomato sauce. Bring to a simmer.
3. Add all remaining ingredients except basil leaves or parsley, stir and simmer for an additional 2 minutes. 
4. Place fish in pan and cover with lid.  Cook for approximately 5-7 minutes until fish is opaque and slightly flakey. 
5. Distribute pasta and fish evenly into four large bowls.  Garnish with fresh basil leaves and a teaspoon of black olive mousse on top of each piece of fish and a sprinkling of zucchini chips.

Black Olive Mousse
1 cup crème fraiche
½ cup black-olive puree
Coarse or kosher salt and freshly ground pepper to taste

Whip crème fraiche until thick, and stiff peaks have formed.
Fold black-olive puree into crème fraiche.  Season to taste.

Zucchini Chips:
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
1. Preheat the oven to 475 degrees
2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

First Published: Jan 11, 2010 5:51 PM EDT

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