|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|
|Sweet basil||1 Teaspoon|
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.
Serving size: Complete recipe
Calories 1553 Calories from Fat 43
% Daily Value*
Total Fat 20 g30.4%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 419.6 mg139.9%
Sodium 2948.8 mg122.9%
Total Carbohydrates 106 g35.3%
Dietary Fiber 23.4 g93.5%
Sugars 54.8 g
Protein 241 g482.3%
Vitamin A 354% Vitamin C 371.4%
Calcium 84.7% Iron 113.2%
*Based on a 2000 Calorie diet