Creole Redfish Courtbouillon

Recipe Ingredients

3 lbs	1362g / 48oz	Redfish
1		Onion - large, minced
1 tablespoon	15ml	Lard
6		Tomatoes - large, chopped
2 tablespoons	30ml	Flour
4 cups	948ml	Water
6 oz	170g	Claret
1		Lemon - juice of
		Thyme - finely minced
		Parsley - finely minced
		Bay leaf
1		Garlic clove - finely minced
		Salt and pepper to taste

Recipe Instructions

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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