2 tbsp. olive oil
1 lg. onion, chopped
2 med. bell peppers, chopped
2 ribs celery, chopped
1 can Jalapeno relish
1 can cream of mushroom soup
2 whole bay leaves
1 can petit pois (sweet peas)
2 to 3 lbs. tenderloin redfish or drum
1 tbsp. soy sauce
1/2 c. shallots, chopped
1/4 c. parsley, chopped

In large Dutch oven, saute onion, bell pepper and celery in olive oil until tender. Drain peas (retaining liquid). Add Jalapeno relish and cream of mushroom soup (using liquid from peas to rinse cans), bring to a boil. Add peas, fish, bay leaves, soy sauce and shallots. Let cook on medium heat for 15 to 20 minutes (or until fish is cooked.) Add parsley and serve over hot rice.