Bass Sauce Picante - cooking recipe

Ingredients

1 large bass, cut in chunks
1 stick margarine
1 large onion, diced
1 large bell pepper, diced
2 ribs celery, diced
2 cloves garlic, diced
1 can Ro-Tel tomatoes, diced
1 can golden cream of mushroom soup
parsley
1 Tbsp. Louisiana hot sauce

Preparation

Cook seasonings in margarine, stirring frequently until well cooked.
Add Ro-Tel tomatoes.
Cook 20 to 30 minutes more on low heat.
Add soup and hot sauce and cook on low until it wants to stick to the pot.
Add fish and cook just long enough for fish to lose its clear color.
You want it cooked thoroughly but do not overcook.
If you like it spicy, add more hot sauce.
Serve over hot cooked rice.