Creole Redfish Courtbouillon

Yield:	1 Servings
Categories:	Wild game, Fish

3	lb	Redfish
1		Onion, large, minced
1	tb	Lard
6		Tomatoes, large, chopped
2	tb	Flour
4	c	Water
6	oz	Claret
1		Lemon, juice of
		Thyme, finely minced
		Parsely, finely minced
		Bay leaf
1		Garlic clove, finely minced
		Salt & pepper to taste

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