Title: Red Snapper Courtbouillon
Categories: Wildgame, Fish
Yield: 1 servings
6 lb Red snapper, fillet/whole
24 ea Oysters
6 ea Celery stalks, chopped
1 ea Shallots, bunch, chopped
1 T Parsley, chopped
2 ea Bell peppers, med, chop
1 ea Onion, large white, chop
1 ea Garlic head, chopped
2 ea Lemons, chopped
1/2 c Flour
1/2 c Margarine
4 oz Mushrooms, can
8 oz Tomatoes, peeled, can
5 ea Bay leaves
4 c Water
2 T Worcestershire sauce
Put enough shortening in a large pot to cover the bottom. Get hot
then add celery, shallots, onions, bell peppers, onions, parsley and
lemons. Cook slowly covered until soft and onions transparent. Remove
from pot and set aside. Heat margarine in pot; add flour slowly,
stirring to brown the roux. Now add the cooked vegetable mix. Cook
low for 30 min, stirring occasionally. Add mushrooms, tomatoes, tap
water, bay leaves and Worcestershire. Cook on low for 1-1/2 hours,
stirring occasionally. Add fish fillets, whole or pieces, and cook
for another hour over low. Add oysters 20 minutes before serving over
hot rice. Also for: Any fish; you name it. Source: By HEK, Jul 29
1975, New Orleans Times-Picayune Recipe date: 07/29/75
