(Fish Sauce)

2 to 3 lb of firm fleshed fish, fresh
2 small can tomato sauce or paste
1 large onion, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
2 tbs oil
Salt and pepper

Fish should be scaled, gutted, and head removed. Wash fish thoroughly. Cut crossways into 1 inch steaks. Season thoroughly with salt and pepper. In heavy 3 quart saucepan, fry onion, pepper, and garlic in oil. When onions are clear, add tomato sauce. Stir, frying sauce until thick, and oil rises to the top, about 20 to 30 minutes. Add 2 cups water, stir well and simmer for 15-20 minutes, until the sauce thickens to the texture of a thick stew. Then add fish, and cook for about 25 minutes. Serve over steamed rice.

Serves 3-4 people.

This gravy can be cooked like spaghetti sauce for several hours. However fish cooks fast and will fall off the bone if cooked too long. So add fish half an hour before serving.

Most seafood give off juices of their own when cooked, and can thin a gravy drastically. If this happens, remove the fish when cooked, and let the gravy cook alone until thick.

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Cajun Country -- New Iberia, Louisiana