Courtbouillon of Redfish

Ingredients

• 2-4 lbs. of sliced redfish 
• Butter and flour
• Vinegar 
• Lemon slices
• 1-2 Laurel leaves
• Salt and pepper to taste

Directions

1. Rub the fish well with butter, then roll in flour.
2. Pour a large wineglass of boiling vinegar over the fish.
3. Place the fish in a stewpan (large pot) and completely cover with wine.
4. Add salt, pepper, one or two laurel leaves, and two lemon slices; let simmer.
5. Remove the fish and strain the liquor; then pour the strained liquor over the fish.
6. Serve with lemon slices 

Note: For a simple Courtbouillon, use water in place of wine. 

Source — Creole Cookery Book
Prepared by Katelyn Benoit
Louisiana Anthology
July 22, 2019