Creole Fish Orleans - cooking recipe

Ingredients

1/4 c. margarine
1 large onion, chopped (1c.)
1/2 c. sliced celery
1 tsp. minced garlic
1 can (16 oz.) 50% less salt tomatoes, undrained, cut in pieces
1 bay leaf
1 Tbsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. hot pepper sauce (optional)
1 c. sliced fresh mushrooms
1 1/2 lb. fish fillets (sole, flounder, turbot or one of your choice)

Preparation

In a large skillet melt margarine; saute onion, celery and garlic 3 minutes.
Stir in tomatoes, bay leaf, Worcestershire, salt and hot pepper sauce.
Simmer 15 minutes or until thickened.
Add mushrooms.
Roll fillets.
Arrange in sauce.
Cover and cook 10 minutes longer or until fish is done.
Remove bay leaf.
Remove fish to serving platter.
Spoon sauce around fish.
Sprinkle with parsley, if desired.
Can be served over rice.
Yields 4 servings.