Evening Republican, Volume 18, Number 88, Rensselaer, Jasper County, 13 April 1914 — Creole Fish. [ARTICLE]

Creole Fish.

Into a saucepan put a heaping tablespoon of butter; melt, but do not let it brown. Add half an onion cut fine. Let simmer a minute, then add one cup of tomatoes (canned), three sprigs of parsley chopped fine, and one tablespoon of flour; let cook 15 minutes. Take a small bass or other small fish. • cut It Into two-inch pieces; see that all the bones are out and add the fish to the soup. Let all simmer for about 20 minutes. Serve. Prepare at breakfast time and reheat.