Courtbouillon Of Red Fish

• 6-pounds red fish
• 1/4 cup shorting
• 1/4 cup flour
• 2 large onions, sliced
• 1 can (1pd. 13 oz.) tomatoes
• 1/4 teaspoon allspice
• 1 teaspoon salt
• 4 green peppers, chopped
• 4 green onions, chopped
• 1 clove garlic, minced
• 1 cup water
• 2 thin slices lemon
• 1 teaspoon minced parsley
• 1 cup claret wine

1. slice red fish across the backbone in 3-inch wide slices. Make a roux b cooking shortening and flour until dark brown. Add onions an sate until tender. Add tomatoes: cook for 5 min. Add remaining ingredients with the exception of the wind and fish: cook for 30 min. at simmering temp. Add fish and continue to simmer for 20 min. Add wine, bring to a boil and serve.

red fish, shorting, flour, onions, tomatoes, allspice, salt, green peppers, green onions, clove garlic, water, thin slices, parsley, claret wine

Taken from www.epicurious.com/recipes/member/views/courtbouillon-of-red-fish-51167821 (may not work)