Courtbouillon à La Créole

Name: Courtbouillon à La Créole
Cuisine: United States
Ingredients: 1 wine glass of claret, salt and cayenne. Fried potatoes.; 1 wine glass of claret, salt and cayenne. Fried potatoes.; 1 wine glass of claret, salt and cayenne. Fried potatoes.; 1 wine glass of claret, salt and cayenne. Fried potatoes.; 1 or 2 bayleaves, the juice of ½ a small lemon, a little allspice, butter or lard; 1 or 2 bayleaves, the juice of ½ a small lemon, a little allspice, butter or lard; 1 or 2 bayleaves, the juice of ½ a small lemon, a little allspice, butter or lard; 1 or 2 bayleaves, the juice of ½ a small lemon, a little allspice, butter or lard; 1 sprig of marjoram; 1 or 2 bayleaves, the juice of ½ a small lemon, a little allspice, butter or lard; 1 clove of garlic (optional), a few sprigs of chopped parsley; 1 clove of garlic (optional), a few sprigs of chopped parsley; 1 lb. of tomatoes; 1 large onion; 2 lbs. of fish cut in small steaks or slices

Preparation info

Difficulty
Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

2 lbs. of fish cut in small steaks or slices
1 large onion
1 lb</

Americas
United States
Fish course
Pescatarian

Method

Melt the butter or lard in a deep frying pan and, when hot, add the onion, finely chopped, and fry till brown. Sprinkle with 1 tablespoon of flour, mix well and brown. Add the chopped tomatoes, the garlic and herbs, the allspice and a seasoning of salt and pepper. Mix well, and add