Creole Redfish Courtbouillon Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Redfish,
1 each: Onion, large, minced
1 tbsp: Lard,
6 each: Tomatoes, large, chopped
2 tbsp: Flour,
4 cup: Water,
6 ounce: Claret,
1 each: Lemon, juice of
Thyme, finely minced
Parsely, finely minced
Bay leaf,
1 each: Garlic clove, finely minced
Salt & pepper to taste,
Directions:
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.
Source: FISHES AND FISHING IN LOUISIANA published 1933 Recipe date:
01/17/33
Source from luhu.jp
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
Source from luhu.jp