Creole redfish courtbouillon

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Recipe by: haziza

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb redfish
1 ea onion, large, minced
1 tb lard
6 ea tomatoes, large, chopped
2 tb flour
4 c water
6 oz claret
1 ea lemon, juice of
1 thyme, finely minced
1 parsely, finely minced
1 bay leaf
1 ea garlic clove, finely minced
1 salt pepper to taste

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: 01/17/33

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