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Title: Creole Redfish Courtbouillon
Yield: 1 Servings

Ingredients

      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    thyme, finely minced
      1    parsely, finely minced
      1    bay leaf
      1 ea garlic clove, finely minced
      1    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

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