Redfish Courtbouillon

Course : Fish
Serves: 6
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5 pounds whole redfish -- (5 to 6)
1/2 cup salad oil
1/2 cup flour
2 large onions -- finely chopped
4 small shallots -- chopped
2 cloves garlic -- fine chop
2 medium bell peppers -- chopped
2 1/2 cups whole tomatoes -- canned
2 pieces bay leaves
2 sprigs thyme
2 ribs celery -- chopped
2 tablespoons fresh chopped parsley
1/8 teaspoon hot pepper sauce
1 teaspoon salt and pepper to taste
1 medium lemon slices
1 jar pimento strips
1 bunches parsley sprigs

Preparation / Directions:

Scale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown. Add garlic, green peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot pepper sauce, salt and pepper. Simmer in heavy iron skillet for about. 1 hr. Place fish in rectangular Pyrex baking dish or roasting pan. Pour mixture over fish and bake in 350F oven for 45 minutes or until fish is tender when tested with fork. Remove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice.

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