Name: Court Bouillon
Ingredients: 2 c Dry vermouth; 3 Bay leaves; crushed; 2 c Cooking water; 12 Peppercorns; 1 Onion; thinly sliced; Bones and head from 5 pounds fresh fish; 1/2 c Peanut oil; 16 oz Tomato sauce; 1 c Flour; 4 c Fish stock; strained; 3 Yellow onions; chopped; 1/4 c Worcestershire sauce; 4 Ribs celery; chopped; 1/4 ts Red pepper; 1 bn Green onions; chop, reserve tops; 16 oz Mushrooms; canned, drained; 1 Head garlic; 5 lb Red snapper; flleted and skinned; 1/4 c Italian parsley; cut

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J. Hampton Keathley

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	French	Appetizers	10	Servings

INGREDIENTS

2	c	Dry vermouth
3		Bay leaves; crushed
2	c	Cooking water
12		Peppercorns
1		Onion; thinly sliced
		Bones and head from 5 pounds fresh fish
1/2	c	Peanut oil
16	oz	Tomato sauce
1	c	Flour
4	c	Fish stock; strained
3		Yellow onions; chopped
1/4	c	Worcestershire sauce
4		Ribs celery; chopped
1/4	ts	Red pepper
1	bn	Green onions; chop, reserve tops
16	oz	Mushrooms; canned, drained
1		Head garlic
5	lb	Red snapper; flleted and skinned
1/4	c	Italian parsley; cut

INSTRUCTIONS

STOCK
REST
Combine first 6 ingredients in a large pot. Simmer until onion is
completely soft over very low heat, about 20 minutes. Skim as necessary. Do
not reduce. Strain stock, reserve all meat from bones and heads.
Make a dark brown roux with oil and flour. Let it get glossy. Add chopped
vegetables; stir and cook. Add tomato sauce and cook until brown. add hot
stock beginning with 1 pint until incorporated in roux. Add all seasonings.
Simmer very gently for 2 hours. Add fish, cut parsley and onion tops.
Simmer 10 minutes or until fish are tender. serve in bowl over a slice of
toasted, buttered french toast or use a scoop of rice in the bottom of the
bowl.
Recipe by: Lynda Perry
Posted to MC-Recipe Digest V1 #858 by Emily Griffin
<emgriffi@ix.netcom.com> on Oct 21, 1997

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