Red snapper courtbouillon
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Red snapper courtbouillon
Last updated 6/12/2012 1:20:08 AM. Recipe ID 51729. Report a problem with this recipe.
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      Title: Red snapper courtbouillon
 Categories: Wildgame, Fish
      Yield: 1 Servings
      6 lb Red snapper, fillet/whole
     24 ea Oysters
      6 ea Celery stalks, chopped
      1 ea Shallots, bunch, chopped
      1 tb 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 c  Flour
    1/2 c  Margarine
      4 oz Mushrooms, can
      8 oz Tomatoes, peeled, can
      5 ea Bay leaves
      4 c  Water
      2 tb Worcestershire sauce
  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 min, 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. Source: By HEK, Jul 29
  1975, New Orleans Times-Picayune Recipe date: 07/29/75

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Recipe ID 51729 (Apr 03, 2005)

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