Red Snapper Court Bouillon Recipe


Difficulty LevelEasyCuisine
CourseMain Ingredient


 White wine1 Cup (16 tbs)
 Canned tomatoes20 Ounce (1 Can, No.2 Size)
 Sweet basil sprig1
 Fat/Oil1 Tablespoon
 Worcestershire sauce1 Tablespoon
 Bay leaves2
 Onions2 Large, finely minced
 Flour2 Tablespoon (Plus Flour For Dredging)
 Garlic3 Clove (15 gm), minced
 Boneless fish fillets3 Pound (Thick)
 Parsley sprigs3
 Thyme1 Pinch (Generous)
 Salt To Taste
 Pepper To Taste


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.