Ingredients:
3 lb Redfish
1 ea Onion, large, minced
1 ea Bell Pepper
1 T Oil
6 ea Tomatoes, large, chopped
1 can Rotel tomatoes w/chilies
1 can Tomatoe sauce
2 T Flour
4 c Water
3 ea Lobster or Chicken boullion cubes
1 ea Lemon, juice of
1 ea Orange, juice of
1 ea Bottle of Louisiana Hot Sauce or Crab boil
1 Parsely, finely minced
1 Bay leaf
1 ea Garlic clove, finely minced
Salt & pepper to taste
Put lard in a deep kettle. Stir in flour, don't burn. Add onion, bell peppers and garlic. Put in all tomatoes, water, boullion, Bay leaf, pepper and salt. Cook about 50 minutes. Add Redfish, slice by slice, and the juice of an orange and a lemon. Add hot sauce to taste. Simmer gently until fish is tender. Serve with cooked rice. Yield: 6 servings