3 lbs. fish
1 tbsp. flour (rounded)
1/2 c. shortening
1 1/2 c. boiling water
1 onion, chopped fine
3 sprigs parsley
1/2 c. tomato sauce
6 cloves garlic
Salt & pepper to taste
Cayenne pepper to taste
1 bay leaf
Pinch of thyme

Courtbouillon is made from any variety of large fish, such as red snapper, trout, or sheephead. Cut fish crosswise in slices about 1-inch thick. With a paring knife, pierce each piece in a few places and into this hole, stuff a sliver of garlic, salt and pepper. Set the fish aside.

Make a roux by putting shortening in a thick pot, large enough that the fish does not overlap. Add the flour and constantly stir until dark brown. Add onion and let brown slightly. Add tomato sauce. Simmer for about 10 minutes. Add the boiling water, stirring well. Add cayenne, bay leaf, thyme and parsley. In the sauce, place pieces of fish. Cover and let cook on a very low fire for about 25 minutes, being careful not to disturb the fish as it will break into small pieces. Serve on mound of rice. Serves 4.