Fish Creole with Rice

1 cup each chopped onions and celery

1/2 cup chopped green pepper

1 clove garlic, crushed

2 tbs butter or margarine

2 tbs chopped parsley

1 tsp salt

1/8 tsp red pepper

1 bay leaf

1 can (14-1/2 to 16 oz) tomatoes

3/4 cup water

1-3/4 pounds fillets of flounder, cut into 1-1/2 to 2 inch pieces

1 tbs cornstarch

3 cups hot cooked rice

Saute onions, celery, green pepper, and garlic in butter until tender. Add parsley, seasonings, tomatoes, and 1/2 cup water. Cover and simmer 15 minutes. Add fish and cook 15 minutes longer. Blend cornstarch and 1/4 cup water. Stir in tomato mixture and cook 2 minutes longer. Remove bay leaf. Serve over beds of fluffy rice.

Makes 6 servings

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Seafoods

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Cajun Country -- New Iberia, Louisiana