1 lb. bass, or substitute, fillets (8 oz each) skin removed

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.

 

Court Bouillon

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.