Creole Redfish Courtbouillon Recipe

Free Recipe Creole Redfish Courtbouillon

Recipe Type: W Recipes

Recipe Preparation: cook

Cooking Ingredients for Creole Redfish Courtbouillon Recipe

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

Creole Redfish Courtbouillon Preparation

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

Cooking Temperature:

Recipe Serves: 1

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