Baked Red Snapper
6 to 8 lb red snapper
2 large onions or 8 shallots
1 large can No. 2 canned tomatoes
1 sprig parsley
1 sprig thyme
1 bay leaf
3 cps soaked bread
3 cps chopped celery
1/2 cp lard
1 whole clove
1 whole clove garlic, chopped
1 - The red snapper is the pride of the New Orleans fish market, and an inspiration to all Creole cooks.
2 - In Creole ciikery fish and meat are never boiled before baking, so you take your fish and scale it and
remove the "innards", and stuff it before you put it in the oven.
3 - Make your stuffing as follows: Chop 8 young onions and fry them in iron skillet until brown on the edges
then add 3 cps soaked and squeezed bread. 4 - Fry and chop and mix well together until done, 15 minutes is sufficient time for this.
5 - Season with salt and pepper, and set aside to cool.
6 - 1/2 cp lard may seem excessive for the frying of this dressing, but it can't be done with less.
7 - Mix 1 tsp salt, 1/8 tsp black pepper with 1 heaping tablespoon of lard and rub the fish inside and out
with the mixture.
8 - Stuff the fish, [lace in long pan, and bake for 30 minutes in hot oven, then remove from the stove, and pour in
this gravy which you made while the fish was baking.
9 - Fry your onions, sliced garlic in 1/2 cp oil or lard, add cann tomatoes, 6 cps water, clove, parsley, bay leaf, 3 cps
10 - Put this gravy well seasoned with salt and pepper into the pan with the fish, returnn to the oven and bake for 30 minutes more
Serve with mashed potatoes, and white wine as a beverage.