Fish Or Shrimp Creole Court Bouillon - cooking recipe

Ingredients

1 c. each: onions, bell pepper and celery, chopped
2 Tbsp. margarine
1 or 2 tsp. minced garlic
1/4 to 1 c. picante sauce (to suit taste)
2 (16 oz.) cans tomato sauce
1 lb. frozen fish (your choice: catfish, perch or flounder) or 2 lb. shrimp (may use both if desired)
salt and pepper to taste
gumbo file to taste
chopped green onions (optional topping)

Preparation

Saute chopped vegetables in margarine until tender.
Add tomato and picante sauces.
Cook on simmer for 15 to 20 minutes. Add fish and/or shrimp.
Cover; cook 10 minutes, until fish is flaky.
If adding shrimp, add them last; cook only 5 minutes. Serve over cooked rice.