Red Snapper With Ham Hock–Red Wine Sauce

By Saveur
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1 tsp. olive oil

1 large yellow onion, diced

1 carrot, peeled and sliced

1 celery stalk, sliced

2 bay leaves, 3 thyme sprigs, 5 flat-leaf

parsley sprigs, and 1 leek top, tied together

to make a bouquet garni

2 cups red wine

1/4 cup ruby port

2 smoked ham hocks

4 cups chicken broth or canned low-sodium

chicken broth

2 tbsp. unsalted butter

1 tbsp. unsalted butter

6 6–8-oz. skin-on red snapper filets

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