New Orleans Court-bouillon Recipe

New Orleans Court-bouillon Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
1: Whole red snapper, about 1 1/2 pounds,, dressed
Essence,
2 tbsp: Olive oil,
1 cup: Julienne onions,
1 cup: Julienne green peppers,
Salt and fresh black pepper,
2: Mild green chilies, , julienne
2 Cloves: garlic, , minced
2: Bay leaves,
2 cup: Peeled, seeded and julienned tomatoes
2 cup: White burgundy,
2 tbsp: Finely chopped parsley,
2 tbsp: Chopped chives,

Directions:

Season the snapper with Essence. In a large saut_ pan with lid, heat
the olive oil. When the oil is hot, saut_ the onions and peppers for
3 minutes, or until wilted. Season with salt and pepper. Add the
chilies, garlic, bay leaves and tomatoes. Saut_ for 2 minutes. Add
the wine and bring up to a simmer. Lay the whole fish on top of the
vegetables. Cover with a lid and cook until the meat of the fish
flakes easily with a fork, about 20 minutes. Stir in the parsley.
Check the seasonings. Remove the fish and set aside. Spoon the
vegetables and broth in the center of an oversized bowl. Lay the fish
directly on top of the vegetables. Garnish with chopped chives.

Yield: 2 servings Posted to MC-Recipe Digest V1 #

Recipe by: ESSENCE OF EMERIL SHOW #EE2449

From: Meg Antczak

Date: Thu, 5 Dec 1996 21:21:55 -0500


Source from luhu.jp