Ingredients
6-pounds red fish
1/4 cup shorting
1/4 cup flour
2 large onions, sliced
1 can (1pd. 13 oz.) tomatoes
1/4 teaspoon allspice
1 teaspoon salt
4 green peppers, chopped
4 green onions, chopped
1 clove garlic, minced
1 cup water
2 thin slices lemon
1 teaspoon minced parsley
1 cup claret wine
Preparation
slice red fish across the backbone in 3-inch wide slices. Make a roux b cooking shortening and flour until dark brown. Add onions an sate until tender. Add tomatoes: cook for 5 min. Add remaining ingredients with the exception of the wind and fish: cook for 30 min. at simmering temp. Add fish and continue to simmer for 20 min. Add wine, bring to a boil and serve.
