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Redfish courtbouillon

Yield: 6 Servings

Ingredients:

• 1 5-6 lb. whole redfish
• 1/2 c Salad oil
• 1/2 c Flour
• 2 lg Onions finely chopped
• 4 Shallots chopped
• 2 Cloves garlic fine chop
• 2 Bell peppers chopped
• 2 1/2 c Whole tomatoes canned
• 2 Bay leaves
• 2 Sprigs thyme
• 2 Ribs celelry chopped
• 2 tb Fresh chopped parsley
• 1 ds Hot pepper sauce

Instructions:

Salt & pepper to taste Lemon slices Pimento strips Parsley sprigs Scale and gut fish; rinse well and pat dry. Make roux with salad oil and flour; add onions and shallots and brown. Add garlic green peppers tomatoes bay leaves thyme celery parsley water hot pepper sauce salt and pepper. Simmer in heavy iron skillet for abt. 1 hr. Place fish in rectangular pyrex baking dish or roasting pan. Pour mixture over fish and baake in 350 F. oven for 45 min. or until fish is tender when tested with fork. Pemove bay leaves before serving. Garnish with lemon slices studded with pimento strips and parsley sprigs. Serve with fluffy white rice.

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