1 lb. bass, or substitute, fillets (8 oz each) skin
1 recipe Court Bouillon (recipe follows)
1 cup chopped onions
1/2 cup water
1 can (10 oz) mild enchilada sauce
1 can (10 oz) hot enchilada sauce
2 cups shredded cheddar cheese, divided
3/4 cup sliced black olives, divided
3 hard-cooked eggs, chopped, divided
1 can (4 oz) chopped green chiles, drained
8 flour tortillas (8-inch)
1 cup shredded Monterey Jack cheese
Poach bass fillets in Court Bouillon as directed.
Drain and discard poaching liquid. cool fish slightly. Remove skin and bones;
flake meat. Set aside.
Heat oven to 350 degrees. In 8-inch skillet,
combine onions and water. bring to a boil over medium-high heat. Reduce heat
to low and simmer for 3 minutes. Remove from heat. Drain. Set onions
aside. In same skillet, combine mild and hot enchilada sauces. Cook over
medium heat until hot. In medium mixing bowl, combine fish, onions, 1 cup cheddar
chese, 1/2 cup olives, 2 chopped eggs and the chiles.
To assemble enchiladas, dip each tortilla in warm sauce.
Place in 13x9-inch baking dish. Spoon 1/2 cup fish mixture down center of
each tortilla and roll up. Pour remaining sauce over enchiladas. cover dish
with foil. Bake for 30 to 35 minutes, or until hot and bubbly around edges.
Remove foil. Sprinkle enchiladas with remaining cheddar cheese and the monterey jack
cheese. Top with remaining olives and egg. Re-cover. Bake for 5 to 10
minutes, or until cheeses are melted.
1 leek, cut in half lengthwise and rinsed
4 sprigs fresh parsley
3 to 4 sprigs fresh thyme
1 large bay leaf
1 large clove garlic, cut in half
12 cups water
2 medium carrots, thinly sliced
2 ribs celery, thinly sliced
2 slices lemon
Prepare bouquet garni (seasoning bundle) as shown here. Place water in stockpot or fish poacher. Add
bouquet garni, carrots, celery and lemon. Cover. Bring to a boil over
medium-high heat. Reduce heat to low. Simmer for 15 minutes. Add whole
fish, fillets or steaks. Cook, covered, for 9 to 11 minutes per inch thickness, or
until fish is firm and opaque and just begins to flake.