Red Snapper Courtbouillon
Description
This hearty court-bouillon features red snapper and oysters simmered in a flavorful broth of tomatoes, mushrooms, and aromatic vegetables. The dish is thickened with a roux and seasoned with bay leaves and Worcestershire sauce for depth. Serve over hot rice for a comforting and satisfying meal.Ingredients
Directions
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Put enough shortening in a large pot to cover the bottom.
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Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons.
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Cook slowly covered until soft and onions transparent.
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Remove from pot and set aside.
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Heat margarine in pot; add flour slowly, stirring to brown the roux.
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Now add the cooked vegetable mix.
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Cook low for 30 min, stirring occasionally.
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Add mushrooms, tomatoes, tap water, bay leaves and Worcestershire.
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Cook on low for 1-1/2 hours, stirring occasionally.
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Add fish fillets, whole or pieces, and cook for another hour over low.
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Add oysters 20 minutes before serving over hot rice.
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Also for: Any fish; you name it.
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, New Orleans Times-Picayune
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3905.6kcal
- % Daily Value *
- Total Fat 44.5g69%
- Saturated Fat 10.8g54%
- Cholesterol 330.0mg111%
- Sodium 2260.5mg95%
- Total Carbohydrate 856.1g286%
- Dietary Fiber 42.7g171%
- Sugars 697.0g
- Protein 75.7g152%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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