REDFISH COURTBOUILLON TEE COON

      Title: REDFISH COURTBOUILLON TEE COON
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       5 lb Redfish, chunks
     1/2 pt Salad oil
       5 tb Flour
       4    Onions, large, chop
      12 oz Whole tomatoes, can
       8 oz Tomato paste
   1 1/4 ga Water, cold
       1    Celery stalk, chop
       3    Garlic cloves, chop
     1/4 ts Thyme
     1/4 ts Basil
       2    Allspice, ground, dash
       3    Cloves, ground, dash
       2 ts Red cayenne pepper
       3 tb Salt
       3 ts Pepper, black
  
   Heat salad oil, stir in flour to make a roux. When roux is golden, add
   onions and cook for 10 more minutes. Add whole tomatoes, cooking until
   pulp. Add tomato paste, 5 quarts cold water and boil for 15 minutes.
   Now add fish, celery, garlic and seasonings. Simmer 3/4 hour, then add
   seasonings listed in Comment(s), simmering for 2 hours more. Serve
   with chopped shallots and fresh parsley in soup bowls over rice. For
   firmer fish or for fishes with more delicate flesh, add 3/4 hr before
   serving. Suggestions: ADDNL SEASONINGS: 3 bell peppers, thin-sliced,
   1 (4 oz) can mushrooms, 4 oz dry sherry. Also for: Many other fish
   will serve. Recipe date: 12/11/87
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