Recipe - Creole Favorite

Three fourths cup Vegetable oil
1 cup Celery,thinly cut or sliced up
1 Garlic clove,minced
1 Bay leaf,finely crushed
1 teaspoon Black pepper
3 tablespoon Salt
3 ds Tabasco sauce
One half cup Water,cold
32 Fish fillets,lg,breaded
1/3 cup Lemon juice
1 cup Onion,chopped
1 cup Green bell pepper,thin slice
1 qt Tomato puree
1 teaspoon Thyme
3 tablespoon Sugar
1 tablespoon Worcestershire sauce
One half cup Cornstarch
16 pound Fish fillets
64 Fish fillets,sm,breaded
2/3 cup Butter

1. Heat oil in large Dutch oven; lightly saute onions, celery, bell pepper
and garlic until soft (do not brown).
2. Add tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt,
Worcestershire sauce and Tabasco.
3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1
hour.
4. Correct seasoning.
5. Blend cornstarch into water; stir briskly into sauce and cook until
translucent and thick.
6. Prepare fish as desired: Steam or poach fillets; or bake (in sauce of
lemon juice and melted butter) in preheated 375'F. oven 20 to 30 minutes;
or deepfry breaded fillets. Serve with warm sauce, allowing 1/3 to One half cup
per serving.
NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish
if frozen; pat dry and place in welloiled shallow baking dishes. Cover
with sauce; bake in preheated 375'F. 25 to 30 minutes, or until fish flakes
easily.

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