5 lb redfish, chunks
1/2 pt salad oil
5 tb flour
4 ea onions, large, chop
12 oz whole tomatoes, can
8 oz tomato paste
1 1/4 ga water, cold
1 ea celery stalk, chop
3 ea garlic cloves, chop
1/4 ts thyme
1/4 ts basil
2 ea allspice, ground, dash
3 ea cloves, ground, dash
2 ts red cayenne pepper
3 tb salt
3 ts pepper, black

Heat salad oil, stir in flour to make a roux. When roux is golden, add
onions and cook for 10 more minutes. Add whole tomatoes, cooking until
pulp. Add tomato paste, 5 quarts cold water and boil for 15 minutes. Now
add fish, celery, garlic and seasonings. Simmer 3/4 hour, then add
seasonings listed in Comment(s), simmering for 2 hours more. Serve with
chopped shallots and fresh parsley in soup bowls over rice. For firmer fish
or for fishes with more delicate flesh, add 3/4 hr before serving.
Suggestions: ADDNL SEASONINGS: 3 bell peppers, thin-sliced, 1 (4 oz) can
mushrooms, 4 oz dry sherry. Also for: Many other fish will serve. Recipe
date: 12/11/87

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