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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Courtbouillion (Red Snapper) Recipe

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This recipe for Courtbouillion (Red Snapper) is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tbsp. oil or butter
1 1/2 tbsp. flour
1 large onion, chopped
8 oz. can tomato sauce
2 cups water
Parsley, chopped (a few small sprigs)
1 small pod garlic, finely chopped
2 bay leaves
Salt
Pepper
1 - 4 or 5 lb. red snapper
1 lemon, sliced
Directions:
Directions:
Melt oil and when it gets hot, add and brown the flour. Add onions and brown, stirring constantly. Add can of tomato sauce. Cook about 20 minutes over low heat, stirring frequently. Add water and stir until smooth. Add parsley, garlic and bay leaves. Let simmer for 45 minutes, stirring at intervals. Season to taste with salt and pepper.

Meanwhile, wash fish and dust lightly with salt and pepper. Put fish in a large baking pan and pour the gravy over it. Put in a 325º oven for 45 minutes, basting every 15 minutes. Fifteen minutes before serving, remove fish from oven and add sliced lemon to sauce.
Personal Notes:
Personal Notes:
Courtbouillion is a Cajun word pronounced coo-bee-yon.

 

 

 

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