Yield: 1 servings
|1 each||Onion, large, minced|
|6 eaches||Tomatoes, large, chopped|
|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