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Red snapper courtbouillon
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| Artist: |
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| Categories: |
Exotic, Seafood |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 6
| lbs | Red snapper, fillet/whole | | 24
| each | Oysters | | 6
| each | Celery stalks, chopped | | 1
| each | Shallots, bunch, chopped | | 1
| tbsp | Parsley, chopped | | 2
| each | Bell peppers, med, chop | | 1
| each | Onion, large white, chop | | 1
| each | Garlic head, chopped | | 2
| each | Lemons, chopped | | 1/2
| cup | Flour | | 1/2
| cup | Margarine | | 4
| oz | Mushrooms, can | | 8
| oz | Tomatoes, peeled, can | | 5
| each | Bay leaves | | 4
| cup | Water | | 2
| tbsp | Worcestershire sauce |
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Procedures:
| 1 | Put enough shortening in a large pot to cover the bottom. | | 2 | Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons. | | 3 | Cook slowly covered until soft and onions transparent. | | 4 | Remove from pot and set aside. | | 5 | Heat margarine in pot; add flour slowly, stirring to brown the roux. | | 6 | Now add the cooked vegetable mix. | | 7 | Cook low for 30 min, stirring occasionally. | | 8 | Add mushrooms, tomatoes, tap water, bay leaves and worcestershire. | | 9 | Cook on low for 1-?hours, stirring occasionally. | | 10 | Add fish fillets, whole or pieces, and cook for another hour over low. | | 11 | Add oysters 20 minutes before serving over hot rice. | | 12 | Also for: any fish; you name it. |
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