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Serves/Makes: 6

Ingredients:

• 6 red bass slices, 1/2-inch (1.3-cm) thick, cleaned and scaled
• 1/2 cup (125 mL) oil
• 3/4 cup (190 mL) flour
• 1 medium-size onion, thinly sliced
• 1 green pepper, finely chopped
• 3 celery stalks with leaves, finely chopped
• 1 garlic clove, minced
• 1 pack green onions, finely chopped
• 1 (16-ounce / 454-mL) can tomatoes, chopped
• 1 cup (250 mL) tomato paste
• Freshly chopped parsley, to taste
• 1/2 teaspoon (2.5 mL) thyme
• 1/4 teaspoon (1 mL) marjoram
• 1/4 teaspoon (1 mL) allspice
• 1/2 teaspoon (2.5 mL) Cayenne pepper
• 2 tablespoons (30 mL) lemon juice
• 1/2 cup (125 mL) dry red wine
• 1 bay leaf (removed before serving)
• Salt and pepper, to taste
• 3 cups (750 mL) water
• Lemon slices

How to cook Louisiana Red Bass in Court Bouillon:

• Heat together oil and flour, until really dark (approximately 20 minutes over low heat, stirring).
• Add onion slices, chopped green pepper, celery stalks with leaves, minced garlic clove and chopped green onions cook for 5 to 10 minutes, until soft.
• Mix in chopped tomatoes, tomato paste, chopped parsley, thyme, marjoram, allspice, Cayenne pepper, lemon juice, dry red wine, bay leaf, salt, pepper and water.
• Bring to a boil, stirring constantly lower heat and simmer over very low heat, uncovered, until really thick, for approximately 25 to 30 minutes.
• Arrange red bass slices into sauce, turning slices until well coated with sauce.
• Add lemon slices.
• Cover, lower heat sauce should just simmer for 10 to 15 minutes or until fish is done, can easily be broken-up with a fork.
• Serve fish slices, well coated with sauce.

This recipe for Louisiana Red Bass in Court Bouillon serves/makes: 6

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Main Ingredient: Bass
Preparation Method: Poached/Simmered
Cuisine: American