Poached Red Snapper

Preparation info
  • Yield:


    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 red snapper ( pounds clea weight), with head and tail left
  • 5 quarts water


  1. The bass must be scrupulously cleaned of scales. Using scissors, cut off and discard the back and side fins. Leave the head and tail intact.
  2. If available, use a fish cooker. In the cooker combine the water, onion, carrots, celery, garlic, parsley, thyme, cloves, bay leaves, peppercorns, and wine. Do not add salt. Do not add the fish.
  3. Cover and place o