Stewed Fish

Poisson en Matelote

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

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Clean the fish well, and slice and pour over it one good cup of boiling vinegar. Make a Roux by putting one tablespoonful of lard into the stewpan, and when hot, add gradually two tablespoonfuls of flour, rubbed smoothly. When quite brown, take the Fish, which has been previously rubbed with salt and pepper, and place in the pot. Let it simmer gently a few minutes, and then add a large,