Name: Redfish Courtbouillon
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; Salt & pepper to taste; Lemon slices; Pimento strips; Parsley sprigs

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Cajun	Kosher, Cajun, Main dish, Fish	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
		Salt & pepper to taste
		Lemon slices
		Pimento strips
		Parsley sprigs

INSTRUCTIONS

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

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