Fish recipes

Creole Redfish Courtbouillon

Course : Fish
Serves: 1

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Ingredients:

3 pounds redfish

1 medium Onion -- large, minced

1 tablespoon lard

6 medium tomatoes -- large, chopped

2 tablespoons flour

4 cups water

6 ounces claret

1 medium lemon -- juice of

1 bunch thyme -- finely minced

1 bunch parsley -- finely minced

1 piece bay leaf

1 clove garlic -- finely minced

1 teaspoon salt and pepper to taste

Preparation / Directions:

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

Creole Redfish Courtbouillon

Ingredients:

Preparation / Directions:

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