Seafood Creole - cooking recipe

Ingredients

3 lb. fresh fish fillets
1 c. oil or melted shortening
3/4 c. flour
3 c. hot water
3/4 c. green pepper, chopped
1 1/2 c. green onion, chopped (use tops)
1 1/2 c. celery, chopped (use tops)
8 cloves garlic
3 tsp. salt
dash of red pepper
1 1/2 tsp. thyme
6 bay leaves, crumbled
1 lemon, sliced
3 cans tomatoes, chopped with juice

Preparation

Make roux of oil and flour by cooking over low heat until brown; set aside.
Cook all other ingredients in the water about 20 to 30 minutes over low heat.
Gradually add roux and stir until well mixed.
Serve over hot rice.
Serves 12 to 15.