Fish Courtbouillion 3

1 pint roux
2 cups chopped onions
1/2 small bell pepper
1 cup celery, minced
1 can Rotel tomato sauce or piquante sauce
1 small can tomato sauce
4 lb Gaspergou (or other firm fish) cut in large chunks or steaks

Make roux and add onions, celery, bell pepper, tomato sauce and cook, stirring constantly. Add water to thickness desired; gravy should be thick, but not sticking to pot bottom. Boil on low fire for one hour then add fish and cook slow for 30 minutes without stirring. Add salt and pepper to taste.

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Cajun Country -- New Iberia, Louisiana