Title: Creole Redfish Courtbouillon
Categories: Wildgame, Fish
Yield: 1 Batch
3 lb Redfish
1 lg Onion; minced
1 tb Lard
6 lg Tomatoes; chopped
2 tb Flour
4 c Water
6 oz Claret
1 Lemon; juice of
Thyme; finely minced
Parsley; finely minced
1 Bay leaf
1 cl Garlic; finely minced
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.
Recipe by Fishes And Fishing In Louisiana, Jan 17, 1933
