Real creole redfish courtbouillon

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Recipe by: yalena

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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 x Thyme, finely minced
1 x Parsely, finely minced
1 x Bay leaf
1 ea Garlic clove, finely minced
1 x 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