New Orleans Court-bouillon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New Orleans | Import, New, Text | 1 | Servings |
INGREDIENTS
| 1 | Whole red snapper, about 1 | |
| 1/2 pounds dressed | ||
| Essence | ||
| 2 | T | 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 | T | Finely chopped parsley |
| 2 | T | Chopped chives |
INSTRUCTIONS
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 #330 Recipe by: ESSENCE OF EMERIL SHOW #EE2449 From: Meg Antczak <meginny@frontiernet.net> Date: Thu, 5 Dec 1996 21:21:55 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 250
Total Fat: 28.4g
Cholesterol: 0mg
Sodium: 2618.7mg
Potassium: 1592.5mg
Carbohydrates: 53.5g
Fiber: 7.5g
Sugar: 14.1g
Protein: 9.5g