Spanish Courtbouillon

Name: Spanish Courtbouillon (Courtbouillon a l’Espagnole)
Cuisine: United States
Ingredients: 2 Pints of Water; Sliced Lemon to Garnish; 2 Tablespoonfuls of Flour; 6 Slices of Redfish or Red Snapper, Equal to 3 Pounds; 3 Sprigs Each of Parsley and Thyme; 2 Tablespoonfuls of Lard; A Sprig of Sweet Basil; 6 Tomatoes, Skinned and Chopped; 2 Bay Leaves; A Cupful of White Wine; A Clove of Garlic; A Large Onion

Courtbouillon a l’Espagnole

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

6 Slices of Redfish or Red Snapper, Equal to 3 Pounds
2 Tablespoonfuls

Americas
United States
Main course
New Orleans

Method

The delightful adaptability of the New Orleans cuisine to the wants of all the people may be seen in the following Courtbouillon which is in general use among the families of moderate means, and is, indeed, a very pleasing way of cooking Redfish:

Buy in the French Market four or six large slices of Redfish. Make a Roux by putting two tablespoonfuls of lard into the