Submitted by Veronica Hebert Kaplan, LA
on Friday, November 19, 2004
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Makes:
8 servings
Prep Time:
30 minutes
Cook Time:
1 hour, 0 minutes
Ready In:
1 hour, 30 minutes
Once you have tasted this dish, you'll prepare it
over and over.....
Editors Note: Courtbouillon compliments the taste of almost any fish.
Ingredients
1 six pound fish
1/2 cup salad oil
1/4 cup flour
2 large onions sliced
21/2 cup canned tomatoes
2 chopped bay leaves
1/4 tsp allspice
4 green peppers chopped
4 scallions green onion chopped
1 clove garlic minced
1 glass of Claret wine
1 cup water
2 thin slices lemon
1 tsp parsley
1 tsp port wine
Directions
Slice red fish across the backbone in slices 3 inches wide. Make a roux with the salad oil and flour; add the onions and brown. Add tomatoes; cook 5 minutes. Add the remaining ingredients with the exception of the wine and fish; cook for 30 minutes. Add the
sliced fish and simmer for 20 minutes. Add wine, allowing mixture to again come to a boil and serve!! In Cajun country, potato salad goes well with most dishes; serve the Courtbouillon over rice.
