Creole redfish courtbouillon

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

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