Court Bouillon
| Yield: | 10 Servings |
| Categories: | Appetizers |
| STOCK | ||
| 2 | c | Dry vermouth |
| 3 | Bay leaves; crushed | |
| 2 | c | Cooking water |
| 12 | Peppercorns | |
| 1 | Onion; thinly sliced | |
| Bones and head from 5 pounds fresh fish | ||
| REST | ||
| 1/2 | c | Peanut oil |
| 16 | oz | Tomato sauce |
| 1 | c | Flour |
| 4 | c | Fish stock; strained |
| 3 | Yellow onions; chopped | |
| 1/4 | c | Worcestershire sauce |
| 4 | Ribs celery; chopped | |
| 1/4 | ts | Red pepper |
| 1 | bn | Green onions; chop, reserve tops |
| 16 | oz | Mushrooms; canned, drained |
| 1 | Head garlic | |
| 5 | lb | Red snapper; flleted and skinned |
| 1/4 | c | Italian parsley; cut |
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