Tomato Fish Stew

1 large onion, chopped
1/2 bell pepper, chopped
2 celery stalks, chopped (1-1/2 cups)
1 can tomato sauce
1 can stewed tomatoes
1 can salmon or 2 cans tuna
2 tbs salad oil

Saute onion, bell pepper, celery in salad oil until tender. Add tomatoes. Cook on low heat for about an hour. Add canned fish; stir gently. This can also be used with fresh saltwater fish. Serve over rice.

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Cajun Country -- New Iberia, Louisiana