Include in Print View:

Red Snapper Courtbouillon

Red Snapper Courtbouillon recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 3905.6
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
  • 6 pound Red snapper, fillet/whole
  • 24 ea Oysters
  • 6 ea Celery stalks, chopped
  • 1 ea Shallots, bunch, chopped
  • 1 tablespoon Parsley, chopped
  • 2 ea Bell peppers, med, chop
  • 1 ea Onion, large white, chop
  • 1 ea Garlic head, chopped
  • 2 ea Lemons, chopped
  • 1/2 cup Flour
  • 1/2 cup Margarine
  • 4 ounce Mushrooms, can
  • 8 ounce Tomatoes, peeled, can
  • 5 ea Bay leaves
  • 4 cup Water
  • 2 tablespoon Worcestershire sauce
Directions
  1. 1
    Put enough shortening in a large pot to cover the bottom.
  2. 2
    Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons.
  3. 3
    Cook slowly covered until soft and onions transparent.
  4. 4
    Remove from pot and set aside.
  5. 5
    Heat margarine in pot; add flour slowly, stirring to brown the roux.
  6. 6
    Now add the cooked vegetable mix.
  7. 7
    Cook low for 30 min, stirring occasionally.
  8. 8
    Add mushrooms, tomatoes, tap water, bay leaves and Worcestershire.
  9. 9
    Cook on low for 1-1/2 hours, stirring occasionally.
  10. 10
    Add fish fillets, whole or pieces, and cook for another hour over low.
  11. 11
    Add oysters 20 minutes before serving over hot rice.
  12. 12
    Also for: Any fish; you name it.
  13. 13
    , 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.

Keywords: bay, bell, bunch, celery, chop, chopped, courtbouillon, filletwhole, fish, flour, garlic, head, large, leaves, lemons, main, margarine, med, mushrooms, onion
Read it online: https://www.chefs-mate.com/recipe/red-snapper-courtbouillon/