Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds redfish
1 onion -- large, minced
1 tablespoon lard
6 tomatoes -- large, chopped
2 tablespoons flour
4 cups water
6 ounces claret
1 lemon -- juice of
thyme -- finely minced
parsley -- finely minced
bay leaf
1 garlic clove -- finely minced
salt and pepper to taste |
Preparation:
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: 01/17/3 |