New Orleans Fish Creole

1/2 cup chopped onions
1/2 cup chopped celery
1 clove garlic, minced
2 tbs butter or margarine
1 can (15 oz) tomato sauce
1 tsp salt
1 tsp curry powder
1 tsp Worcestershire sauce
1/4 tsp Tabasco pepper sauce
6 frozen filets of sole or other white fish (about 1 to 1-1/2 pounds), partially thawed
1 cup chopped green peppers
3 cups hot cooked rice

In a large skillet cook onions celery, and garlic in butter until tender crisp. Stir in tomato sauce, seasonings, and sauces. Bring mixture to a boil. Add fish. Reduce heat, cover, an( simmer for 25 to 30 minutes, or until fish flakes easily with a fork. Serve over beds of fluffy rice.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana