Hearty Fish Stew

3 C. oil

2 C. flour

1 C. rough-chopped onions

2 C. rough-chopped celery

2 C. rough-chopped green pepper

2 C. rough-chopped tomatoes

3 bay leaves

1 lb. small fish fillets

2 T. chopped parsley

3 T. chopped green onion

Creole spice

In a soup pot heat oil, whisk in flour to make a thin roux, and cook 3 to 5 minutes, whisking until raw flour taste has cooked out. Add onions, celery and green peppers and cook until tender. Stir in tomatoes and bay leaves, reduce heat to very low and simmer 1 hour. A film or crust will form on top of tomatoes; do not stir. Add fish fillets, cover tightly and cook 5 minutes.

Remove fish to serving plates or a platter, sprinkle with parsley and green onions and adjust seasoning with Creole spice. Serve over rice.

Serves 4.