Filippo Berio Red Snapper and Spinach in Spicy Tomato Broth
Cut 1 garlic clove in half; set aside. Mince remaining garlic clove. In large sauté pan, cook 1/4 cup olive oil, minced garlic and red pepper flakes over low he
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at filippoberio.com.
Cooking tools:
Ingredients
- 2 large cloves garlic, divided
- 1/2 cup Filippo Berio Extra Virgin Olive Oil, divided
- 1/2 tsp crushed red pepper flakes
- 1 can (14 1/2 oz) diced tomatoes, with juice
- 1 cup chicken broth
- Salt
- 2 to 2 1/2 lb red snapper fillets
- 1 bag (10 oz) baby spinach leaves
- 8 to 12 slices thick-cut crusty Italian bread
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Filippo Berio Roasted Whole Snapper with Fennel Stuffing
filippoberio.com
Red Snapper in Crazy Water (AKA The BEST Way to Cook Red Snapper!)
prepdish.com
Red Snapper in Brodetto with Polenta Recipe
recipeland.com
Red Snapper Soup Recipe
recipeland.com
Filippo Berio Risotto with Asparagus and Shrimp
filippoberio.com
Filippo Berio Greek Salad
filippoberio.com
Fish Broth
eatahfoodtt.com
Red Snapper over Sauteed Spinach and Tomatoes
lesliebeck.com