Braised Red Snapper with Artichokes and Fresh Herbs
| Yield: | 4 Servings |
| Categories: | Fish |
| FISH STOCK | ||
| Fish bones | ||
| 1 | Leek | |
| 1 | Onion | |
| 1 | Rib celery | |
| 3 | c | Cold water |
| 1 | Sprig fresh thyme | |
| 2 | Cloves garlic | |
| 1/2 | ts | Coriander seed |
| 1 | Bay leaf | |
| BRAISED RED SNAPPER | ||
| 1 | Onion | |
| 1 | Leek-white part only | |
| 1 | Carrot | |
| 1/2 | ts | Crushed coriander seed |
| 5 | Whole artichokes | |
| 1 | Lemon | |
| 2 | ts | Olive oil |
| 3 | Cloves garlic | |
| 1 | Sprig fresh thyme | |
| 1 | c | White wine |
| 2 | Shallots | |
| 1 | tb | Chopped fresh parsley |
| 1 | Fillets; boneless | |
| 3 | lb | Red snapper fillets; (reserve bones for stock) |
| Salt | ||
| Pepper | ||
| 2 | tb | Olive oil |
| 2 | ts | Chopped fresh basil |
Advertisement