Creole Redfish Courtbouillon
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 1
 

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