Courtbouillon of Red Fish
2 bay-leaves, chopped fine
1/4 tsp all spice
1 heaping tsp parsley
4 green bell peppers sliced in rings
4 yound green shallots, chopped fine
1 whole clove spice
1 clove garlic, sliced
1 glass claret wine
1 water glass water, drop by drop
salt and black pepper
2 very thin slices lemon
1 tsp port wine
When natives of Louisianna (Creole Louisianna) go fishing, they take a long iron skillet or an iron pot.
This is for the courtbouillon. In the party will be a man, it's usually a man who considers himself and expert
cook if his onluy dish is courtbouillon. He catches a large redfish, cleans, scales, and cuts it into slices
across the backbone. The slices should be about 3 inches wide. Now for the gravy: Instructions
1 - Make a roux with 1/2 cp salad oil, cup of flour, fry brown, add 2 large sliced onions,brown around the edges,
add a large No. 3 can of tomatoes. cook 5 minutes then immediately add the other ingredients shown above.
2 - Add the sliced fish now, boil in gravy for 20 minutes, lifting each piece gently every few minutes to prevent burning.
Serve with mashed or Fre=nch fried potatoes.