Ingredients
1. Small fish fillets, skin on (1lb)
2. bay leaves (3)
3. rough chopped tomatoes (2c)
4. rough chopped green pepper (2c)
5. rough chopped celery (2c)
6. rough chopped onion (1c)
7. flour (2c)
8. oil (3c)
9. creole spice
10. chopped green onion (3tbsp)
11. chopped parsley (2tbsp)

Method of preparation:-
1. Take a soup pot, heat oil in it, whisk the flour in it to make thin roux and cook it for 3 to 5 minutes. Whisk it until the raw flour taste has cooked out.

2. Add onions, green pepper and celery until they get tender. Add the bay leaves and tomatoes, reduce the heat to very low and keep it to simmer for about 1 hour. A crust will form on the top of tomatoes, do not mix them.

3. Add the fish fillets, cover the pot tightly and cook for 5 minutes. Now place the fish in the serving plate, sprinkle with parsley and green onions and then adjust the seasoning with creole spice. Serve it over rice.

Number of servings 4