CREOLE REDFISH COURTBOUILLON

      Title: CREOLE REDFISH COURTBOUILLON
  Categories: Wildgame, Fish
       Yield: 1 Servings
  
       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

[ add our full cookbook to your website ] [ Search The Cookbook ]