Creole redfish courtbouillon

1 servings

Ingredients

QuantityIngredient
3poundsRedfish
1eachOnion, large, minced
1tablespoonLard
6eachesTomatoes, large, chopped
2tablespoonsFlour
4cupsWater
6ouncesClaret
1eachLemon, juice of
1xThyme, finely minced
1xParsely, finely minced
1xBay leaf
1eachGarlic clove, finely minced
1xSalt & pepper to taste

Directions

Put lard in a deep kettle. Stir in flour, don't burn. Add green seasonings. Put in tomatoes, water, pepper and salt. Cook about 50 minutes. Add Redfish, slice by slice, and the juice of a lemon.

Simmer gently until fish is tender. Serve with mashed potatoes.

Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date: 01/17/33