Recipe - Kosher Dill Pickles

1 Lge. onion, chopped
One half Green pepper, chopped
1 Clove garlic, chopped
2 tablespoon Veg. oil
2 tablespoon Flour
1 cn Stewed tomatoes (15 oz.)
1 cn Tomato paste (6 oz.)
2 teaspoon Salt
1 Bay leaf
One half teaspoon Chili powder
One half teaspoon Basil leaves
1 pound Trout fillets
1 pack Frozen cut or sliced up okra part thaw
One half pound Redfish fillets
3 cup Water
1 tablespoon Worcestershire sauce
3 cup Hot cooked rice

Saute vegs. slightly in oil in dutch oven. Stir in flour; blend well. Add
remaining ingreds. except fish, okra and rice. Simmer covered for 30 min.
Remove bay leaf. Add fish and okra. Cover and simmer additional 10 min., or
until okra is tender. Serve in soup bowls or plates over hot rice.

Recipe may be easily doubled. Freezes well. Better next day.

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