Seafood Creole - cooking recipe

Ingredients

1 lb. fresh fish fillets, cut into chunks
1/4 c. oil or margarine
1/4 c. flour
1 c. hot water
1 (8 oz.) can tomato sauce
1/2 c. chopped green onions and tops
1/2 c. parsley, chopped
1/4 c. green pepper, chopped
4 cloves garlic, chopped finely
2 whole bay leaves
1 1/2 tsp. salt
1/2 tsp. thyme
dash of cayenne pepper
1 lemon slice
cooked rice

Preparation

Prepare roux by heating oil or margarine in a large skillet and blending in flour over medium heat.
Stir constantly until brown, being careful not to scorch.
Add water gradually and cook until thick and smooth.
Add remaining ingredients except rice. Cover and simmer for 10 minutes.
Remove bay leaves and serve over hot rice.