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Creole Redfish Courtbouillon

3 lb Redfish
1 Onion, large, minced
1 tb Lard
6 Tomatoes, large, chopped
2 tb Flour
4 c Water
6 oz Claret
1 Lemon, juice of
Thyme, finely minced
Parsely, finely minced
Bay leaf
1 Garlic clove, finely minced
Salt & pepper to taste

Put lard in a deep kettle. Stir in flour, don't burn. Add green seasonings. Put in tomatoes, water, pepper and salt. Cook about 50 minutes. Add Redfish, slice by slice, and the juice of a lemon. Simmer gently until fish is tender. Serve with mashed potatoes.

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