Once you have tasted this dish, you’ll prepare it over and over. Editor’s Note: Courtbouillon compliments the taste of almost any fish.
Slice red fish across the backbone in slices 3 inches wide. Make a roux with the salad oil and flour; add the onions and brown. Add tomatoes; cook 5 minutes. Add the remaining ingredients with the exception of the wine and fish; cook for 30 minutes. Add the
sliced fish and simmer for 20 minutes. Add wine, allowing mixture to again come to a boil and serve!! In Cajun country, potato salad goes well with most dishes; serve the Courtbouillon over rice.
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