Title: Redfish courtbouillon
 Categories: Kosher, Cajun, Main dish, Fish
      Yield: 6 Servings
 
      1    5-6 lb. whole redfish
    1/2 c  Salad oil
    1/2 c  Flour
      2 lg Onions, finely chopped
      4    Shallots, chopped
      2    Cloves garlic, fine chop
      2    Bell peppers, chopped
  2 1/2 c  Whole tomatoes, canned
      2    Bay leaves
      2    Sprigs thyme
      2    Ribs celelry, chopped
      2 tb Fresh chopped parsley
      1 ds Hot pepper sauce
           Salt & pepper to taste
           Lemon slices
           Pimento strips
           Parsley sprigs
 
  Scale and gut fish; rinse well and pat dry.  Make roux with salad oil
  and flour; add onions and shallots and brown. Add garlic, green
  peppers, tomatoes, bay leaves, thyme, celery, parsley, water, hot
  pepper sauce, salt and pepper.  Simmer in heavy iron skillet for abt.
  1 hr. Place fish in rectangular pyrex baking dish or roasting pan.
  Pour mixture over fish and baake in 350 F. oven for 45 min. or until
  fish is tender when tested with fork.  Pemove bay leaves before
  serving. Garnish with lemon slices studded with pimento strips and
  parsley sprigs. Serve with fluffy white rice.