Rebecka Evans' American Red Snapper Mushroom Hash Bacon Parsnip Porridge

Name: American Red Snapper Mushroom Hash Bacon Parsnip Porridge
Ingredients: 1 (3 lb.) whole American Red Snapper; 1 lb. Applewood Smoked Wright Brand Bacon, divided; 2 large 1 large russet potato, skins on (about 2 cups) peeled and diced; 4-5 parsnips, (about 1/12 cups) peeled and diced; 1 ear fresh corn; 1 cup canned creamed corn; 2/3 cups chopped leeks, white part only; 5 cloves garlic, minced, divided; 1 cup Challenge European butter, divided; 2 cups chicken stock, plus 1/2 cup more if necessary for consistency; 1/2 cup heavy cream; 3 cups mixed mushrooms (Enoki, Shiitake, Beech) cleaned and rough chopped; 1/2 medium onion diced; 3 tablespoons olive oil, divided, and more if needed; 2 cups vegetable oil for frying; Juice from ½ lemon; 3 tablespoon fresh thyme, divided; 1 tablespoon fancy pimientos, chopped; 6 each, whole okra, sliced; 1/2 cup cornmeal; Salt and pepper to taste

Perfectly cooked American Red Snapper, accompanied by a crisp mushroom hash, in a creamy bacon parsnip porridge; makes for the perfect bite of comfort food. The woody favors of the crispy sautéed mushrooms are the perfect crunch paired with the creamy parsnip bacon broth. American Red Snapper is cooked to perfection with just a hint of salt and served with a thyme and lemon compound butter.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose

Purchase | $4.99

By Rebecka Evans

Rebecka Evans is an award winning home cook and food blogger, and an avid food and nature photographer. Rebecka currently lives in Danville, California. She has five children and the proud "Gamma" to four beautiful grand-girls, and one stunning grand baby boy. Rebecka began entering food competition at the age of twenty five and began her food blogging journey over six years ago. Years of commitment to the art of recipe creation and food competition has recently paid off with a very big win.

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