Recipe for Creole Redfish Courtbouillon

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
3 lb	Redfish
1 x	Onion, large, minced
1 tbl	Lard
6 x	Tomatoes, large, chopped
2 tbl	Flour
4 cup	Water
6 oz	Claret
1 x	Lemon, juice of
	Thyme, finely minced
	Parsely, finely minced
	Bay leaf
1 x	Garlic clove, finely minced

Instructions:

Instructions: Put lard in a deep kettle. Stir in flour, dont 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.

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