Red Snapper With Ham Hock sauce | Paula Deen

Ingredients

• 2 tablespoons Butter, divided
• 1 1/2 cups onion, chopped
• 1 cup carrot, chopped
• 2 teaspoons garlic, minced
• 6 cups vegetable broth
• 1 ham hock
• 6 black peppercorns
• 4 sprigs fresh thyme
• 2 (7-oz) red snapper fillets
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground red pepper
• 1 tablespoon extra virgin olive oil
• 1/2 cup green onion chopped
• 1 cup cooked rice, kept warm