2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
2 tablespoons chopped garlic
2 cups peeled, seeded and chopped Italian plum tomatoes
1/4 cup chopped basil leaves
1 tablespoon chopped fresh oregano leaves
2 teaspoons chopped fresh thyme leaves
Essence, recipe follows
Salt and black pepper
2 teaspoons Worcestershire sauce
3 cups chicken stock
1/2 cup chopped green onions
8 tablespoons butter, at room temperature
2 American red snappers, about 2 to 4 pounds each, scaled and gutted
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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