Seafood Creole - cooking recipe

Ingredients

1 lb. fresh fish fillets, cut in 1-inch chunks
1/4 c. vegetable oil
1/4 c. flour
1 c. flour
1 c. hot water
1 (8 oz.) can tomato sauce
1/2 c. chopped green onions
1/2 c. parsley, chopped
1/4 c. green peppers
4 cloves chopped garlic
2 whole bay leaves
1 1/2 tsp. salt
1/2 tsp. thyme
1 lemon slice
cooked rice

Preparation

Prepare roux by heating oil in large skillet and blending in flour on medium heat.
Stir constantly until brown; be careful not to scorch.
Add water slowly and cook until thick and smooth.
Add remaining ingredients, except rice.
Cover and simmer 15 minutes. Remove bay leaves.
Serve over rice.
Makes 4 to 6 servings.