Recipe - Catfish Creole

1 pound Catfish fillets
1/3 cup Oil
One fourth cup Flour
One half cup Water
1 cup Celery, cut or sliced up
One half cup Shallots, chopped
One half cup Bell pepper, chopped
2 Garlic clove, crushed
1 pound Tomatoes, cut small, can
8 ounce Tomato sauce
1 One half teaspoon Salt
2 Bay leaves
One half teaspoon Thyme
One fourth teaspoon Pepper
1 tablespoon Brown sugar, lemon juice
1 tablespoon Lemon juice
One fourth cup Parsley, chopped
1 teaspoon Worcestershire sauce
2 Tabasco, dashes
Rice, hot, cooked

Cut fillets into 1in pieces. Heat oil in large pan. Add flour, stirring
until brown. Remove from heat and add water slowly, stirring til blended.
Add all ingredients except catfish and rice. Cover and simmer for 20
minutes or until vegetables are tender. Remove bay leaves, add catfish and
simmer 8 10 min. more until fish flakes to the fork. Serve over rice in
soup bowls. Possibly better to wilt all fresh vegetables before adding to
pan. Also for: Catfish, Any Fish Recipe date: 12/11/87

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini