Red Snapper Fillets in Creole Court Bouillon

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By Yelena Johnson
Staff Writer

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Red Snapper Fillets in Creole Court Bouillon

Snapper fillets are poached in the Creole court bouillon, which is more like a Creole sauce than like the classic French court bouillon poaching liquid. Serve hot with rice.

Recipe courtesy of A Kwanzaa Keepsake by Jessica B. Harris

Ingredients

1 Tbsp olive oil
2 Tbsp flour
1 Tsp crushed allspice berries
1 Tsp minced fresh thyme
1 Whole medium sized onion, minced
1 Whole clove of garlic, minced
1 Tbsp minced celery
2 Tbsp minced green bell pepper
1 Tbsp minced scallion
1 Tbsp minced fresh parsley
2 Whole bay leaves
8 Whole large fresh tomatoes, peeled, seeded and coarsely chopped
2 Cup water
1/2 Cup dry white wine
8 Whole 1/4 pound red snapper fillets
2 Tbsp fresh lemon juice
1/4 Tsp minced hot chile, to taste
2 Pinch salt, to taste

Steps

Prepare a roux by heating the olive oil in a large heavy nonreactive skillet. Add the flour and cook, stirring constantly until you have a tan paste. Add the allspice, thyme, onion, garlic, celery, bell pepper, scallion, parsley, bay leaves, tomatoes, water, and wine and bring the mixture slowly to a boil, stirring occasionally. The mixture will thicken into a heavy sauce.
Add the fish, lower the heat, and allow the mixture to simmer for 5 minutes or until the fish is cooked.
Remove the fish fillets and keep them on a heated platter. Add the lemon juice, salt, and chile to the sauce, stir into the mixture well, and continue to cook for 3 minutes. Taste the sauce and adjust to taste. When ready, serve over the fish fillets. Serve hot with rice.