Red Snapper A I'Orange
|Red snapper||6 Pound (1 Unit)|
|Red pepper||To Taste|
|Court bouillon||4 Cup (64 tbs) (As Needed)|
|Carrots||16 Small, cut in to chunks|
|White of leek||6 , halved|
|Unpeeled orange slices||8|
|Tomato paste||3 Tablespoon|
|Saffron rice||1 Cup (16 tbs)|
Season red snapper with salt, cayenne, and juices; allow to marinate 30 minutes.
Pour court bouillon into a fish steamer.
Place the fish in steamer along with bouquet garni, vegetables, and orange slices.
Simmer uncovered on top of the range or bake at 450Â° F 20 minutes.
Transfer fish carefully to a heated platter.
Arrange the vegetables around it.
Garnish with orange slices.
Measure 2 cups fish broth and blend with tomato paste; pour over vegetables.
Serve with the rice.