Free Recipe Red Snapper Courtbouillon 2
Recipe Type: C Recipes
Recipe Preparation: cook
Cooking Ingredients for Red Snapper Courtbouillon 2 Recipe
6 lb Red snapper, fillet/whole
24 Oysters
6 Stalks celery; chopped
1 Bn shallots; chopped
1 tb Parsley; chopped
2 Md bell peppers; chopped
1 Lg white onion; chopped
1 Head garlic; chopped
2 Lemons; chopped
1/2 c Flour
1/2 c Margarine
1 cn Mushrooms
1 cn Tomatoes; peeled
5 Bay leaves
4 c Water
2 tb Worcestershire sauce
Red Snapper Courtbouillon 2 Preparation
Put enough shortening in a large pot to cover the bottom. Get hot then add celery, shallots, onions, bell peppers, onions, parsley and lemons. Cook slowly covered until soft and onions transparent. Remove from pot and set aside. Heat margarine in pot; add flour slowly, stirring to brown the roux. Now add the cooked vegetable mix. Cook low for 30 minutes, stirring occasionally. Add mushrooms, tomatoes, tap water, bay leaves and Worcestershire. Cook on low for 1-1/2 hours, stirring occasionally. Add fish fillets, whole or pieces, and cook for another hour over low. Add oysters 20 minutes before serving over hot rice. Also for: Any fish; you name it. Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Nov 03, 1999
Cooking Temperature:
Recipe Serves: 1
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