Sunday, January 11, 2015

Courtbouillon of Fish


  • Half an onion
  • Two pounds of fresh fish; no bones
  • Pinch of garlic
  • One tablespoon of lard
  • One tablespoon of flour
  • Two tablespoons of well cooked tomatoes
  • Two tablespoons of salt, black pepper, and red pepper
  • Two laurel leaves
  • One tablespoon of saffron
  • Half cup of white wine


  1. Make a good brown with a tablespoon of lard and a little flour
  2. Add a piece of garlic and half an onion
  3. Let them brown well
  4. Add two tablespoonfuls of well cooked tomatoes, salt, black pepper, red pepper, two laurel leaves, and a tablespoon of saffron
  5. Add enough bouillon to cover your fish
  6. Add half a cup of white wine
  7. Take two pounds of fresh fish
  8. Cut it up in pieces from two to three inches long and wide
  9. Salt well, and fry it in a little lard
  10. Add the fried fish to your sauce
  11. Let it simmer together for half an hour
  12. To avoid breaking fish, do not turn
  13. Cover your pot half way, as you do for a soup, and serve hot
 Josephine Nicaud, New Orleans
 Prepared by Khallum Hall  
January 11, 2015

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