>> > On Thu, 16 Sep 2004 15:16:28 -0400, "Jessica V." > wrote:
>> >
>> >
>> >>I was reading _Talk About Good II_ (Junior League CB from LA) today,
>> >>and
>> >>came across a recipe for courtbouillon, that sounds good.
>> >>
>> >>However it calls for Red Fish, suggested substitutions are goo or
>> >>sac-a-lait. Does anyone have any other ideas as to what would make a
>> >>decent substitution.
>> >>

That is the first time I have ever heard of court boullion requiring any
particular fish. Any firm flavorful fish should do.