Bouillabaisse

• 1 red snapper head
• 1 medium onion, sliced
• 1/2 cup chopped fresh parsley
• 4 sprigs fresh thyme, chopped
• 1 1/2 quarts water
• 1 1/4 cups Chablis or other dry white wine
• 1 (14 1/2-ounce) can whole tomatoes, drained and chopped
• Juice of half a lemon
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/8 teaspoon red pepper
• 3 sprigs fresh parsley, minced
• 3 sprigs fresh thyme, minced
• 3 cloves garlic, minced
• 3 bay leaves, crumbled
• 1/4 teaspoon ground allspice
• 3/4 pound redfish fillets
• 3/4 pound red snapper fillets
• 1 1/2 cups finely chopped onion
• 2 tablespoons olive oil
• Toast points
• Lemon slices
• Fresh parsley sprigs

1. Combine first 5 ingredients in a small Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, until mixture is reduced to 1 pint. Strain mixture through several layers of damp cheesecloth, discarding fish head, vegetables, and spices. Set fish stock aside.
2. Combine wine, tomatoes, lemon juice, fish stock, 1/2 teaspoon salt, 1/4 teaspoon pepper, and red pepper in skillet. Cook over medium heat 25 minutes or until mixture is reduced by half. Set aside; keep warm.
3. Combine minced parsley, thyme, garlic, bay leaves, remaining salt and pepper, and allspice in a small bowl; blend well. Rub herb mixture over surface of fillets; set aside.
4. Saute chopped onion in olive oil in a large skillet until tender; set onion aside, reserving oil in skillet. Add fillets to skillet; top with onion. Cover; cook over medium heat 10 minutes.
5. Transfer fillets to a serving platter lined with toast points. Pour reserved sauce over fish, and garnish with lemon slices and fresh parsley sprigs. Serve immediately.

red snapper, onion, parsley, thyme, water, chablis, tomatoes, salt, pepper, red pepper, parsley, thyme, garlic, bay leaves, ground allspice, redfish fillets, red snapper, onion, olive oil, points, lemon slices, parsley sprigs

Taken from www.myrecipes.com/recipe/bouillabaisse-0 (may not work)