Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening |
| ⅓ cup | All-purpose flour |
| 1 teaspoon | Chopped onion tops |
| 1 large | Onion; finely chopped |
| 1 \N | Clove garlic; minced |
| 1 medium | Green pepper; finely chopped |
| 1 \N | Stalk celery; finely chopped |
| \N \N | Celery seed |
| \N \N | Bay leaves |
| \N \N | Cayenne pepper; black pepper, and salt |
| 1 cup | Canned tomatoes |
| 6 cups | Water |
| \N \N | Enough fish to serve 6 persons (gaspergou; red snapper, perch; or trout) |
| \N \N | Hot cooked rice |
Melt shortening in heavy skillet or Dutch oven. Add flour and cook to a deep brown, stirring constantly. Add onion tops, onion, and garlic, and cook slowly until onions are shriveled, but not scorched. Add pepper, celery, celery seed, a few bay leaves, cayenne and black pepper, and salt.
Cook a few minutes longer; add tomatoes and cook slowly, stirring constantly until the vegetables separate from the shortening. Add 6 cups water and let cook over low heat until all ingredients are soft and blend with the liquid (about 1 hour). Add fish (cut into serving-size pieces) about 30 minutes before serving; cook slowly, allowing fish to become tender but not broken. Serve with hot cooked rice. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .