New orleans court bouillon-red snapper

Yield: 2 servings

Measure Ingredient
1½ pounds whole red snapper; dressed
1 \N emeril's essence; see * note
2.00 tablespoon olive oil
1.00 cup julienned onions
1.00 cup julienned green peppers
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
2.00 \N mild green chilies; julienned
2.00 \N garlic cloves; minced
2.00 \N bay leaves
2.00 cup peeled; seeded, julienned tomatoe
2.00 cup white burgundy
2.00 tablespoon finely-chopped parsley
2.00 tablespoon chopped chives

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Season the snapper with Emeril's Essence. In a large saute pan with lid, heat the olive oil. When the oil is hot, saute the onions and peppers for 3 minutes, or until wilted. Season with salt and pepper.

Add the chilies, garlic, bay leaves and tomatoes. Saute for 2 minutes. Add the wine and bring up to a simmer. Lay the whole fish on top of the vegetables. Cover with a lid and cook until the meat of the fish flakes easily with a fork, about 20 minutes. Stir in the parsley. Check the seasonings. Remove the fish and set aside. Spoon the vegetables and broth in the center of an oversized bowl. Lay the fish directly on top of the vegetables. Garnish with chopped chives.

This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2449 broadcast 11-25-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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