New Orleans Court Bouillon-Red Snapper

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Whole red snapper - dressed
		Emeril's Essence - see * Note
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Julienned onions
1 cup	237ml	Julienned green peppers
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Mild green chilies - julienned
2		Garlic cloves - minced
2		Bay leaves
2 cups	125g / 4.4oz	Peeled, seeded, julienned tomatoes
2 cups	474ml	White burgundy
2 tablespoons	30ml	Finely-chopped parsley
2 tablespoons	30ml	Chopped chives

Recipe Instructions

* 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.

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

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