New orleans court-bouillon

Yield: 2 servings

Measure Ingredient
1 \N Whole red snapper, about 1
½ \N Pounds, dressed
\N \N Essence
2 tablespoons Oil, olive
1 cup Julienne onions
1 cup Julienne green peppers
\N \N Salt and black pepper
2 \N Mild green chilies,
\N \N Julienne
2 \N Garlic cloves, crushed
2 \N Bay leaves
2 cups Peeled, seeded and julienned
\N \N Tomatoes
2 cups White burgundy
2 tablespoons Finely parsley, chopped
2 tablespoons Chives; chopped

EMERIL

Season the snapper with Essence. In a large sauté pan with lid, heat the olive oil. When the oil is hot, sauté the onions and peppers for 3 minutes, or until wilted. Season with salt and pepper. Add the chilies, garlic, bay leaves and tomatoes.

Sauté 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 chives; chopped.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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