Snapper Poached in Saffron Court Bouillon

Name: Snapper Poached in Saffron Court Bouillon
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 2-2.5 kg (4-5 lbs) whole snapper; a few marjoram sprigs; a few stalks of Italian parsley; 1 medium carrot, finely sliced; 1 large tomato, peeled, seeded and diced; ⅙ teaspoon cayenne pepper; 1 leek, trimmed and cleaned; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 marjoram sprigs; 1 teaspoon saffron threads; 1 bay leaf; 2 thyme sprigs; 2 large tomatoes, roughly diced; 2 star anise pods; 4 cups (1 litre/1¾ imp. pints) clear fish stock; 3 tablespoons Pernod

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

The snapper should be filleted and cut into six portions. Use the head and bones to make the fish stock.

Ingredients

2-2.5 kg (4-5 lbs) whole snapper

Asia
Oceania
Japan
Australia
Sydney
Fish course
Stock
Pescatarian
Tokyo
Gluten-free

Method

To make the court bouillon

Slowly bring to the boil and then simmer the stock, Pernod, tomatoes, star anise and herbs in a large, saucepan for 10 minutes. Strain the liquid through muslin into a large, wide saucepan. Add the saffron. Leave to infuse for at least 10 minutes, then season with the salt, pepper and cayenne pepper and bring the court bouillon to