Red Snapper With Vegetable Julienne Recipe
Summary
Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelEasy
Ingredients
| 1/2 cups chicken broth, preferably reduced-sodium | ||
| 1/4 cup dry white wine or chicken broth | ||
| Black pepper | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Onion | 1 Small, quartered | |
| Red snapper | 4 Small | |
| 2 celery ribs, cut into 3-1nch- long matchsticks | ||
| 1 medium yellow or green bell pepper, cut into thin strips | ||
| 1 large leek, white and tender green parts only, cut into 3-inch-long matchsticks | ||
| 1 large carrot, cut into 3-inch- long matchsticks | ||
| 2 tablespoons cornstarch blended with 3 tablespoons milk | ||
Directions
1. In a large skillet, bring the broth, wine, black pepper, bay leaf, and onion quarters to a boil over medium-high heat. Add the fish, reduce the heat to low, cover, and simmer until the fish just flakes when tested with a fork, about 10 minutes. With a slotted spatula, carefully remove the fish to a plate and cover loosely with foil to keep warm.
2. Discard the bay leaf. Bring the broth to a boil over medium-high heat and cook uncovered to reduce it to 1 cup, about 5 minutes.
3. Add the celery, bell pepper, leek, and carrot, reduce the heat to low, cover, and simmer until the vegetables are crisp-tender, about 11 minutes.
4. Return the broth to a boil over medium-high heat and stir in the cornstarch mixture. Cook until thickened slightly, 1 to 2 minutes.
5. Serve the fish topped with the sauce and vegetables.
2. Discard the bay leaf. Bring the broth to a boil over medium-high heat and cook uncovered to reduce it to 1 cup, about 5 minutes.
3. Add the celery, bell pepper, leek, and carrot, reduce the heat to low, cover, and simmer until the vegetables are crisp-tender, about 11 minutes.
4. Return the broth to a boil over medium-high heat and stir in the cornstarch mixture. Cook until thickened slightly, 1 to 2 minutes.
5. Serve the fish topped with the sauce and vegetables.
Chef
