Creole Court Bouillon Redfish

 

Serves 8.

 

Ingredients:

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• 2 Tablespoons flour

• 3 large onions, cut fine

• 1/2 cup cooking oil

• 3-1/2 cups cooked tomatoes

• 3 cloves garlic, minced

• 4 cups water

• 4 lbs. redfish fillets

• 1-1/2 teaspoon salt

• 2 Tablespoons minced parsley

• dash of Tabasco sauce

• 1 teaspoon Worcestershire sauce

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Method:

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1. Brown flour and onion in oil.

2. Add tomatoes and garlic and simmer for 15 minutes. Add a little water and simmer 15 more minutes or until thickened.

3. Add water, fish, salt, parsley, Tabasco and Worcestershire sauce. Simmer 1 hour, stirring occasionally.

4. Serve hot with rice and French bread.

5. Variation: Add a sliced lemon and 1/2 cup cooked mushrooms when adding the tomatoes.

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This recipe is courtesy of Fairfax Ewing and her grandmother from Bayou Lafourche. It was included in the Acadian Bicentennial Cookbook. 

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