New orleans court-bouillon
Yield: 2 Servings
Ingredients:
- 1 Whole red snapper
Instructions:
about 1 -1/2 pounds dressed Essence 2 tb Olive oil 1 c Julienne onions 1 c Julienne green peppers Salt and fresh black pepper 2 Mild green chilies -julienne 2 Cloves garlic minced 2 Bay leaves 2 c Peeled seeded and julienned -tomatoes 2 c White burgundy 2 tb Finely chopped parsley 2 tb Chopped chives 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
