Recipe - New Orleans Court-Bouillon

1 Whole red snapper, about 1
One half pounds,, dressed
Essence
2 tablespoon Olive oil
1 cup Julienne onions
1 cup Julienne green peppers
Salt and fresh black pepper
2 Mild green chilies,,
julienne
2 Cloves garlic,, minced
2 Bay leaves
2 cup Peeled, seeded and julienned
tomatoes
2 cup White burgundy
2 tablespoon Finely chopped parsley
2 tablespoon Chopped chives

Season the snapper with Essence. In a large saut_ pan with lid, heat the
olive oil. When the oil is hot, saut_ the onions and peppers for 3 minutes,
or until wilted. Season with salt and pepper. Add the chilies, garlic, bay
leaves and tomatoes. Saut_ 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.

Yield: 2 servings
Posted to MCRecipe Digest V1 #330

Recipe by: ESSENCE OF EMERIL SHOW #EE2449

From: Meg Antczak meginny@frontiernet.net

Date: Thu, 5 Dec 1996 21:21:55 0500