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Redfish Courtbouillon Tee Coon

5 lb Redfish, chunks
1/2 pt Salad oil
5 tb Flour
4 Onions, large, chop
12 oz Whole tomatoes, can
8 oz Tomato paste
1 1/4 ga Water, cold
1 Celery stalk, chop
3 Garlic cloves, chop
1/4 ts Thyme
1/4 ts Basil
2 Allspice, ground, dash
3 Cloves, ground, dash
2 ts Red cayenne pepper
3 tb Salt
3 ts Pepper, black


Heat salad oil, stir in flour to make a roux. When roux is golden, add onions and cook for 10 more minutes. Add whole tomatoes, cooking until pulp. Add tomato paste, 5 quarts cold water and boil for 15 minutes. Now add fish, celery, garlic and seasonings. Simmer 3/4 hour, then add seasonings listed in Comment(s), simmering for 2 hours more. Serve with chopped shallots and fresh parsley in soup bowls over rice. For firmer fish or for fishes with more delicate flesh, add 3/4 hr before serving.


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