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Prep time
15 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
"This is a variation on the redfish court bouillon that is traditionally served in many of the Black Creole homes of New Orleans at Christmastime. Here, though, instead of the entire baked fish, 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. You may wish to serve this as a main dish, or as an alternative main dish along the more traditional roasts that usually appear on the New Year table."
Excerpted with permissions from A Kwanzaa Keepsake: Celebrating the Holiday with New Traditions and Feasts by Dr. Jessica B. Harris, Simon & Schuster, 1998. —Food52
Ingredients
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1 tablespoon
extra-virgin olive oil
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2 tablespoons
all-purpose flour
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1 teaspoon
crushed allspice berries
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1 teaspoon
minced fresh thyme
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1
medium-sized onion, minced
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1
clove garlic, minced
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1 tablespoon
minced celery
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2 tablespoons
minced green bell pepper
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1 tablespoon
minced scallion
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1 tablespoon
minced fresh parsley
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2
bay leaves
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8
large fresh tomatoes, peeled, seeded, and coarsely chopped
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2 cups
water
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1/2 cup
dry white wine
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8
(1/4-pound) red snapper fillets
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2 tablespoons
freshly squeezed lemon juice
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Kosher salt, to taste
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1/4 teaspoon
minced hot chile, to taste
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Cooked white rice, to serve.
Directions
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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 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.
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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 or 3 minutes. Taste the sauce and adjust to taste. When ready to serve, spoon over the fish fillets. Serve hot with cooked white rice.
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