Creole Redfish Courtbouillon

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Title: Creole Redfish Courtbouillon
Categories: Wildgame, Fish
Yield: 1 servings

3 lb Redfish
1 ea Onion, large, minced
1 T Lard
6 ea Tomatoes, large, chopped
2 T 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

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