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New Orleans Court-bouillon

  • Yield: 2 servings


  • 1 whole red snapper, about 1 1/2 pounds, dressed
  • Essence
  • 2 tablespoons olive oil
  • 1 cup julienne onions
  • 1 cup julienne green peppers
  • Salt and fresh black pepper
  • 2 mild green chilies, julienned
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 cups peeled, seeded and julienned tomatoes
  • 2 cups white burgundy
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons chopped chives


  • Season the snapper with 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.