Poached Red Snapper

Name: Poached Red Snapper
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 5 quarts water; 1½ cups coarsely chopped celery with leaves; 24 whole cloves; 1 teaspoon dried thyme; 6 sprigs fresh parsley; 4 bay leaves; ¼ cup black peppercorns; 1 bottle dry white wine; 1 red snapper (3½ pounds clea weight), with head and tail left; 4 carrots, scraped and cut into cubes (about 1½ cups); 4 garlic cloves, peeled and crushed; 1 onion, peeled and thinly sliced

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 red snapper (3½ pounds clea weight), with head and tail left
5 quarts water

Americas
United States
Dinner
Pescatarian
Gluten-free

Method

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.
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.
Cover and place o