Blackwater Inn's Red Snapper Provencal Recipe

• red snapper fillets (6 to 8 ounce., boneless and skinless)
• 2 cloves garlic, crushed
• 3 ounce. extra virgin olive oil
• 1/3 pound onions, diced
• 1/3 pound celery, diced
• 1/3 pound mushrooms, minced
• 1 pound tomatoes, diced
• 1 1/2 ounce. tomato paste
• 3/4 c. white wine (dry)
• 3/4 c. clam juice
• 2 tbsp. parsley, minced
• 1/2 tbsp. oregano
• 1 teaspoon orange peel, grated
• Dash of cayenne pepper
• Dash of salt and pepper
• 1 bay leaf

Directions