Hearty Fish Stew

Ingredients

• 3 cup oil
• 2 cup flour
• 1 cup rough-chopped onions
• 2 cup rough-chopped celery
• 2 cup rough-chopped green pepper
• 2 cups rough-chopped tomatoes
• 3 bay leaves
• 1 lb small fish fillets, skin on
• 2 Tbsps chopped parsley
• 3 Tbsps chopped green onion
• Creole spice

Directions

In a soup pot heat oil, whisk in flour to make a thin roux, and cook 3-5 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.