"Court Bouillon Fish Are Usually Not Seasoned..."

Slice the fish in pieces (red fish is best), season with salt and pepper, and boil until done.

Put two tablespoonfuls of butter into a frying-pan, when hot slice in one large onion and brown it, add one-half can of tomatoes, season with one teaspoonful of pepper, one-half teaspoonful of allspice, some finely chopped parsley, and one-half cupful of tomato ketchup. Just before it begins to boil add one wineglassful of good Claret.

Cut some bread into small cubes, fry in butter to garnish the dish.

Place the fish in the centre of the platter, pour the gravy over and garnish with the bread cubes.