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Courtbouillon a la Creole

Source of Recipe


From "Around the American Table" by Michael Krondl






List of Ingredients



• 1/4 cup lard or peanut oil
  
• 1/4 cup flour
  
• 10 whole allspice, crushed
  
• 1/2 tsp dried thyme
  
• 1/2 tsp dried marjoram
  
• 2 bay leaves
  
• 1 large onion, finely chopped
  
• 1/4 cup chopped fresh parsley
  
• 1 large clove garlic, minced
  
• 6 medium tomatoes, peeled and chopped (or 2-1/2 cups canned tomatoes, drained and chopped)
  
• 3/4 cup dry red wine, preferably Bordeaux
  
• 1/4 cup lemon juice
  
• Salt
  
• Cayenne pepper
  
• One 3-lb. redfish or red snapper, cut into 6 steaks or slices
  






Instructions



1. Heat the lard or oil in a large non-reactive saucepan over moderate heat. To make a roux, add the flour and cook, stirring, until it is the color of peanut butter, about 15 to 20 minutes.
   
   
2. Add the allspice, thyme, marjoram, bay leaves, onion, parsley and garlic. Saute until the onion is soft, about 10 minutes. Add the tomatoes, wine and 2-1/4 cups water, bring to a boil, and simmer 20 minutes. Season with salt and cayenne to taste and continue cooking 5 minutes longer.
   
   
3. Gently add the fish steaks, then the lemon juice, and simmer until the fish is just cooked, 15 to 20 minutes. Serve in bowls.
   
   Serves 4 to 6