Creole Redfish Courtbouillon

Categories: Wildgame | Fish

Serves: 1 Servings

Ingredients:

3 lb Redfish
1 Onion, large, minced
1 tb Lard
6 Tomatoes, large, chopped
2 tb Flour
4 c Water
6 oz Claret
1 Lemon, juice of
Thyme, finely minced
Parsely, finely minced
Bay leaf
1 Garlic clove, finely minced
Salt & pepper to taste

Instructions:
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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