| 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 <[email protected]> on Oct 21, 1997
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