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Creole Redfish Courtbouillon | ||||||||||||||
Course : Fish Serves: 1 |
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Ingredients:
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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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