Lynn's
Creole
Redfish
Courtbouillion
3 lb Redfish
1 ea Onion, large, minced
1 T Lard
6 ea Tomatoes, large, chopped
2 T Flour
4 c Water
6 oz Claret
1 ea Lemon, juice of
1 tbs Thyme, finely minced
1 tbs Parsley, finely minced
1 Bay leaf
1 ea Garlic clove, finely minced
Salt & pepper to taste
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.
We are valued in
this world at the rate we desire to be valued.
-
Jean de La Bruyère