Recipe - Redfish Courtbouillon

1 56 lb. whole redfish
One half cup Salad oil
One half cup Flour
2 lg Onions, finely chopped
4 Shallots, chopped
2 Cloves garlic, fine chop
2 Bell peppers, chopped
2 One half cup Whole tomatoes, canned
2 Bay leaves
2 Sprigs thyme
2 Ribs celelry, chopped
2 tablespoon Fresh chopped parsley
1 ds Hot pepper sauce
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini