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  Red snapper 2 1⁄2 Pound (Whole Fish)
  Water 1⁄2 Cup (8 tbs)
  Liquid butter buds/Fat free chicken broth 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Bell pepper 1⁄2 , chopped
  Celery stalks 3 , chopped
  Tomato paste 1 Can (10 oz)
  Water 1 Can (10 oz)
  Wine/Cooking wine 1⁄2 Cup (8 tbs) (Red / White)
  Worcestershire sauce 1⁄8 Cup (2 tbs)
  Green onions 3⁄4 Bunch (75 gm), chopped (Or Small Bunch)
  Chopped fresh parsley 2 Tablespoon
  Bay leaves 3
  Sweet basil 1 Teaspoon
  Oregano 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste

Cut the thick meaty part of the red snapper into two inch squares and set aside.
Cook the remainder of the fish, head, bones, and small bits of meat in one cup of seasoned water to make fish stock.
Remove the head and bones; reserve the stock containing small bits of meat.
Gravy: In an iron pot, saute the onion, celery, and bell pepper in liquid Butter Buds, or chicken broth.
Cook very slowly until vegetables are almost congealed, but not browned.
Add tomato paste, green onions, can of water, and the cooled fish stock containing bits of fish.
Add the wine and the remainder of the seasonings.
Add bay leaves and herbs.
Cook two hours at a very low temperature.
Next add the squares of Red Snapper.
Cook 20 more minutes.
Remove bay leaves and serve over hot rice.

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