1/2 c. shortening
1/3 c. flour
1 lg. onion, chopped fine
1 clove garlic, chopped fine
1 green pepper, chopped fine
Salt, cayenne, black pepper to taste
1 stalk celery, chopped fine
2 bay leaves
1 c. tomatoes
2 1/2 lb. firm fish (ling, mackeral, bass)
3 tbsp. shallots & parsley chopped fine

Melt fat. Add flour and brown to deep golden brown, stirring constantly. Add onions and garlic; cook until onions are shriveled. Add pepper, celery, bay leaves and cook 3-5 minutes. Add tomatoes and cook slowly, stirring constantly until the lard separates from the mass. Add enough water to serve 6. Salt and pepper and cook over a low heat for 1 hour. Add fish and cook 20 minutes. Add shallots and parsley; cook 10 minutes. Serve with rice. Serves 6. (LA Extension Service.)