Courtbouillon of Fish

Josephine Nicaud, New Orleans

Make a good brown with a spoonful of lard and a little flour. Add a piece of garlic and half an onion, cut fine—let them brown well. Add two tablespoonfuls of well cooked tomatoes, salt, black coarse pepper, red pepper, two laurel leaves, and a coffeespoonful of saffron. Add enough bouillon to cover your fish, and to make a good sauce. Add half a cupful of good white wine. Take two pounds of very fresh, fine fish, take out the bones, and cut it up in pieces from two to three inches long and wide, salt well, and fry it in a little lard. Add the fried fish to your sauce and let the whole simmer together for half an hour. Do not turn your fish, so you may not break the pieces. Cover your pot half way, as you do for a soup, and serve hot.

From page 27 of the 1904 edition.

Original pages from the book