Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 4-5 pound whole red snapper |
| ¼ cup | Chopped shallots |
| 1 \N | Stalk celery with leaves; cut up |
| 1 \N | Carrot; cut up |
| 1 bunch | Parsley |
| 1 tablespoon | Salt |
| 4 cups | Water |
| 2½ cup | Rose wine |
| 2 \N | Lemons; cut in wedges |
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:28:12 CDT Combine shallots, celery, carrot, four sprigs of parsley, salt and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes. Strain through a double thickness of cheesecloth and discard vegetables. Pour this court bouillon into a fish poacher or large roasting pan. Add the rose. Wash the fish inside and out with cold running water.
Pat it dry with a paper towel. Place the fish on a rack and put it into the pan. If the fish is not at least half-covered by the bouillon, add up to one cup extra water. Bring stock just to a boil, cover and poach over lowest heat for 45 minutes or just until the fish flakes easily with a fork. Carefully lift the rack with the fish on it from the pan. Drain well. Place the fish on a platter and garish it with lemon wedges and the rset of the parsley. Serve with hollandaise sauce or with a pineapple salsa.
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