REDFISH COURTBOUILLON

      Title: REDFISH COURTBOUILLON
  Categories: Kosher, Cajun, Main dish, Fish
       Yield: 6 Servings
  
       1    5-6 lb. whole redfish
     1/2 c  Salad oil
     1/2 c  Flour
       2 lg Onions, finely chopped
       4    Shallots, chopped
       2    Cloves garlic, fine chop
       2    Bell peppers, chopped
   2 1/2 c  Whole tomatoes, canned
       2    Bay leaves
       2    Sprigs thyme
       2    Ribs celelry, chopped
       2 tb Fresh chopped parsley
       1 ds Hot pepper sauce
            Salt & pepper to taste
            Lemon slices
            Pimento strips
            Parsley sprigs
  
   Scale and gut fish; rinse well and pat dry.  Make roux with salad oil
   and flour; add onions and shallots and brown. Add garlic, green
   peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot
   pepper sauce, salt and pepper.  Simmer in heavy iron skillet for abt.
   1 hr. Place fish in rectangular pyrex baking dish or roasting pan.
   Pour mixture over fish and baake in 350 F. oven for 45 min. or until
   fish is tender when tested with fork.  Pemove bay leaves before
   serving. Garnish with lemon slices studded with pimento strips and
   parsley sprigs.  Serve with fluffy white rice.
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