Creole redfish courtbouillon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Redfish |
| 1 | each | Onion, large, minced |
| 1 | tablespoon | Lard |
| 6 | eaches | Tomatoes, large, chopped |
| 2 | tablespoons | Flour |
| 4 | cups | Water |
| 6 | ounces | Claret |
| 1 | each | Lemon, juice of |
| 1 | x | Thyme, finely minced |
| 1 | x | Parsely, finely minced |
| 1 | x | Bay leaf |
| 1 | each | Garlic clove, finely minced |
| 1 | x | Salt & 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