Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive Oil 2/3 lb Fresh Seaweed
2 ea Medium Carrots, chopped 1 1/2 qt Water
1 ea Small Onion, chopped 1 x Salt
1/2 c Minced Fresh Mushrooms 1 x Ground White Pepper
2 lb Fish scraps 2 tb Cornstarch (optional)
1 ea Lobster head 1/4 c Skim Milk (optional)
1 ea Bouquet Garni 4 ea 3/4 in. Red Snapper fillets

* Fish scraps: Heads and bones of red snapper, turbot, sole or
halibut. ** Bouquet garni - a leek tied with parsley, whole cloves,
thyme, a bay leaf and whole peppercorns. Heat oil in heavy pot, add
carrots, onions and mushrooms and cook over medium heat for 2
minutes. Add fish scraps, lobster head, bouquet garni, seaweed and
water and simmer very slowly for 2 hours skimming off any scum that
forms on the surface. Strain fish stock through a fine sieve or a
strainer lined with a tea towel. Season to taste with salt and
pepper. If desired, blend cornstarch and milk together and stir into
stock. Cook gently until the sauce is thickened. Blend smooth in
blender or food processor. When ready to cook fish, preheat broiler
to hot and have rack 4 inched from heat. Oil grill and broil fish for
about 4 minutes, then turn and continue broiling for 8 - 10 minutes
or until fish flakes with a fork. Season with salt and pepper, serve
with hot sauce. You may bake fillets in a heavy pan instead. Spread
with some seaweed, arrange fish on top, pour 1 cup of sauce over
seaweed, cover and bake at 450 degrees for 8 - 10 minutes. Or, you
can steam the fish. Arrange as in baking, steam for about 8 minutes.
Christian Leveque, chef-proprietor of Restaurant Champs Elysees made
this low-fat sauce for grilled red snapper with a fish stock he
seasoned with seaweed. From The Gazette, 91/02/06.

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