"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Whole roasted fish basquaise Recipe

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This recipe for Whole roasted fish basquaise, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

"Anthony Bourdain's Les Halles Cookbook" (Gianni V.)
Added: Saturday, March 18, 2006


1 5 lb. red snapper or other whole fish scales removed, gills
removed, fins clipped, guts removed (can use two smaller fish)
2 Yukon Gold potatoes, peeled and chopped
1 onion thinly sliced
1 red bell pepper, cored, seeded and cut into thin strips
1 green bell pepper, cored, seeded and cut into thin strips
4 garlic cloves, crushed
2 sprigs of thyme
1 cup white wine
2 cups chicken broth
Juice of one lemon
Handful of chopped parsley

Preheat the oven to 400 degrees

Put the potatoes in a pot and boil for 10 minutes. Remove and

On the cook top, heat the oil in a roasting pan until it almost

Add the onions and peppers and cook over medium heat until
they are soft and browned.

Add the garlic and thyme and cook for another 2 to 3 minutes.

Stir in the white wine, scraping the bottom of the pan with a
wooden spoon to dislodge all the good stuff.

Stir in the chicken broth and bring the mixture to a boil.

Season the fish with salt and pepper inside and out.

After the broth and vegetables have been boiling for 5 minutes,
plase the fish in the pan, add the potatoes and toss the whole
thing into the oven.

Cook for about 30 minutes, basting the fish with the pan juices
2 or 3 times during the cooking.

When the fish is done, remove it from the oven and use a large
spatula (or two) transfer it to a cookie sheet.

Change the oven setting to broil and put the fish under the
broiler for 3 to 5 minutes. Watch closely. You want the skin to
get crispy without burning.

Transfer the fish to a serving platter.

Put the roasting pan on the stove over high heat. Add the
lemon juice. and season with salt and pepper if needed. Give it
a couple of stirs and then pour it over the fish.

Garnish with the parsley and serve immediately.

To serve the fish, you peel off the crispy skin and cut up the
top layer of the fish. Then remove the spine by grabbing the
tail. Transfer that to another plate.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Again, this is a wonderful fish dish for someone who isn't crazy
about fish. The presentation of the whole fish is quite




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