Yield: 1 servings
| Measure | 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 |
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