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

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

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

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Poached Red Snapper

Ingredients

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