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


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