Creole Bouillabaisse - cooking recipe

Ingredients

1/2 lb mushroom
2 tablespoons butter
2 onions, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons flour
2 cups tomato puree (canned is fine)
2 cups water
8 cloves
3 bay leaves
1 1/2 teaspoons curry powder
1/2 cup sherry wine
1 dash Tabasco sauce
1 teaspoon salt
4 lbs fish fillets (red snapper or redfish recommended)
1 1/2 quarts water, boiling
hot buttered toast

Preparation

Cut mushrooms into thin slices and allow to stand until needed.
Melt butter; saute onions, garlic and flour until golden brown.
Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
Simmer for 30 minutes.
Season with salt.
While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
Combine mushrooms and sauce with fish and cook for five minutes.
Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.