Red Snapper Court Bouillon Recipe
Ingredients
| 1 tablespoon fat or oil | ||
| Worcestershire sauce | 1 Tablespoon | |
| 2 tablespoons flour, plus flour for dredging | ||
| Bay leaves | 2 | |
| 2 large onions, minced fine | ||
| 1 No. 2 can tomatoes | ||
| Garlic | 3 Clove (5gm), minced | |
| 3 Ibs. thick boneless fish fillets | ||
| Parsley sprigs | 3 | |
| White wine | 1 Cup (16 tbs) | |
| Sweet basil sprig | 1 | |
| Generous pinch of thyme | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat the fat or oil and stir in the 2 tablespoons flour until smooth.
Add the very finely minced onions, garlic, parsley, sweet basil, thyme, and Worcestershire sauce.
Add the bay leaves whole.
When the mixture begins to brown, add the tomatoes and 1 quart water and simmer gently for 15 minutes.
Dip the fish in wine, salt and pepper it, dredge each slice with flour, and lay it in the sauce, slice by slice.
Cover the pot and simmer the sauce for 1/2 hour, or until the fish is done.
Take out the bay leaves.
Add the very finely minced onions, garlic, parsley, sweet basil, thyme, and Worcestershire sauce.
Add the bay leaves whole.
When the mixture begins to brown, add the tomatoes and 1 quart water and simmer gently for 15 minutes.
Dip the fish in wine, salt and pepper it, dredge each slice with flour, and lay it in the sauce, slice by slice.
Cover the pot and simmer the sauce for 1/2 hour, or until the fish is done.
Take out the bay leaves.
Chef
